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

  1. 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
  2. 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. 
  3. Blend the coconut milk and the egg and add to the vegetables. Stir well to blend.
  4. 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.
  5. Toss all into a casserole dish. (I did not need to grease the casserole dish)
  6. 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’]