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Simply Organic Turmeric -- 2.38 oz

Simply Organic Turmeric
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Simply Organic Turmeric -- 2.38 oz

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Simply Organic Turmeric Description

  • USDA Organic
  • Turmeric Root Ground

A way to eat. The way to live. We're here to fill your life with honest-to-goodness good food. The kind of food that you remember, deep down. Fresh, Wholesome, Brimming with flavor and life. It can only be found in organically grown foods.



*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic turmeric.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cheesy Chicken & Broccoli Casserole

Casseroles used to be more of a thing – a cheesy, gooey, filling comfort dish that felt like a special treat. It’s time to get that feeling again, with an upgrade! The green lentil pasta in this chicken and broccoli casserole makes it gluten-free and adds nutrition benefits. And you can choose to use vegan cheese to make the whole she-bang non-dairy, but still packed with protein. Whichever way you (casse)role, this satisfying dish is sure to make its way into your modern family’s healthy dinner rotation. Chicken & Broccoli Casserole with Lentil Noodles in Clear Baking Dish on Linen Napkin |

Cheesy Chicken & Broccoli Casserole

  • 1 box Explore Cuisine Organic Green Lentil Penne
  • 1 large head broccoli (chopped into bite-size pieces)
  • 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
  • 1 small yellow onion (diced)
  • 1 Tbsp. garlic (minced)
  • 2 Tbsp. tapioca starch
  • 1-1/2 cups Sproud Plant-Based Milk
  • 1 cup chicken stock or vegetable stock
  • 1 Tbsp. Dijon mustard
  • 1/8 tsp. turmeric
  • 1/4 tsp. thyme
  • 1 tsp. Redmond Real Salt Ancient Sea Salt
  • 1/4 tsp. black pepper
  • 2 cups cooked chicken breast or rotisserie chicken (diced or shredded)
  • 1-1/2 cups shredded cheddar cheese (divided (dairy or non-dairy))
  • Fresh cilantro
  1. Preheat oven to 400 degrees F.
  2. Cook pasta according to package directions. (Note: Cook al dente, as pasta will continue cooking in the oven). About two minutes before pasta is done, add broccoli. Drain and rinse under cold water to stop cooking process.
  3. In saucepan over medium-high heat, heat oil. Add onion and sauté 3 minutes, stirring occasionally; add garlic and sauté 2 minutes.
  4. In mixing bowl, whisk tapioca and 1/4 cup milk; set aside.
  5. Reduce saucepan heat to low and pour in stock and remaining 1-1/4 cups of milk. Stir in mustard, turmeric, thyme, salt and pepper. Cook until mixture starts to simmer.
  6. Pour in prepared tapioca and milk mixture, mixing thoroughly until sauce is thickened.

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