combine well.
- Bring about 1 inch of water to a boil in a pot.
Add the broccoli, cover, and steam for 3 to 5 minutes,
until crisp-tender. Drain and transfer to the mixing bowl
with the mayo mixture. - Heat the ghee in a skillet over medium heat.
Sprinkle the chicken strips with the remaining ½
teaspoon of salt and place in the skillet. Sauté the
chicken until cooked through, about 4 minutes per side.
Add the chicken to the mixing bowl with the mayo
mixture. Stir until well combined. - Place the chicken mixture in the prepared
casserole dish. Bake for 15 to 20 minutes, until the
casserole is melted and gooey. Remove from the oven
and enjoy! Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a baking dish in
a preheated 350°F oven for 5 minutes or until warmed
through.