½ to 1teaspoonXanthan Gum <-- I only use this brand as they are verified with the NON-GMO projectthis is for my low carb and gluten free peeps, if using regular biscuits you can use 2 Tablespoons of flour
1cupmayonnaise
1teaspooncurry powder
1cupshredded cheese
Biscuit Topping adapted from Bacon & Butter The Ultimate Ketogenic Diet Cookbook by Celby Richouxif you’re not doing low carb use this flaky biscuit recipe
½cupshredded Colby Jack cheeseyou can use any type of cheese you like
¼cupmelted butter
4eggs
¾cupsour cream or unsweetened yogurt how to make homemade yogurt
Instructions
Preheat oven to 350 degrees Fahrenheit
In 9x13 pan layer chicken and broccoli. Sprinkle with pepper and salt, I just shake a light amount on top from the shaker without measuring.
In a large saucepan or skillet, melt butter and pour in chicken broth. Bring to a simmer. Whisk in onion and garlic powder and ½ teaspoon Xanthan Gum. Let it simmer for a minute and add additional ½ teaspoon Xanthan Gum if needed to reach thickness of a sauce (it will thicken slightly upon cooling).
Once sauce is thickened, stir in mayonnaise and curry powder. Pour over top of chicken and broccoli.
Sprinkle an even layer of grated cheese over top.
To make biscuit topping, in a large bowl combine the dry ingredients. With a fork combine the cheese a few Tablespoons at a time.
Add the rest of the ingredients (your wet ingredients) and fold together until it forms a dough. You’ll want to fold it over and stir pretty well to get all of the flours incorporated.
Take a large spoon and drop dough by the spoonful on top of the casserole dish, you can take the back of the spoon to smooth is out if needed to cover the top.
Bake the whole casserole in preheated oven for 30 to 35 minutes, until biscuit tops are golden.