Creamy Chicken and Vegetable Casserole
Gluten, soy, dairy free, paleo friendly, low carb
I had a mild cold for a few days back in February and my diet for those few days consisted of mostly oranges and homemade oatmeal, so once I started to feel better, I needed to use up some of the vegetables and meats in the fridge before they went bad.
I was craving warm and creamy, so this is what I came up with.
Most of the amounts listed below are “guesstimates” since I did not measure most of the ingredients.
This came out good! I was afraid it would have an overpowering coconut flavor and the nutritional yeast would not go well with the coconut milk. I did not notice the coconut milk, and everything blended real well into a rich and creamy, healthy protein, fat and vegetable dish.
Ingredients
- 1- pound organic chicken cut into bite size pieces
- ½ a head or broccoli, chopped
- ½ head cauliflower, chopped
- 1 zucchini, sliced
- 1 c. carrots sliced
- 1 c. frozen peas
- 1 can (large can) of full fat coconut milk
- 1 pasture raised egg
- 1 c. organic chicken broth
- 2 T. arrow root
- Avocado oil (for cooking chicken)
- 2 T. nutritional yeast (if you have a yeast sensitivity omit this, if you have candida you can have this! Learn more about nutritional yeast here
- 1-2 t. seasoning of choice (I used Italian blend)
- s/p to taste
Directions
- Season the chicken and cook the chicken in a skillet pan with the oil and cook until no longer pink in the middle. Set aside
- While the chicken is cooking, in a separate pan, add in all the vegetables and the broth. Let the broth boil, and then simmer for a bit to cook the vegetable slightly (but not so that they are mushy). Add in the arrow root and stir to blend.
- Blend the coconut milk and the egg and add to the vegetables. Stir well to blend.
- Using a slotted spoon, add the chicken to the vegetables and blend well. Add more seasoning as desired. Add in the nutritional yeast. Blend again.
- Toss all into a casserole dish. (I did not need to grease the casserole dish)
- Bake at 350 degrees F. with glass lid on, for 30 minutes. Remove the lid and cook another 5 to 10 minutes. (at this point, you can add sliced almonds to the top or crumbled bacon if you want)
Note:
- You may need to tweak amounts as I did not measure the vegetables, seasoning, yeast or the broth.
- I also tossed in at the lasts minute a small amount of mixed frozen vegetables that I had sitting in the freezer for a long time.
- Feel free try using other vegetables that you have on hand. This is what I had and needed to get rid of.
[yumprint-recipe id=’18’]
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