Paleo Chicken Casserole
Author: 
Course: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
This is a great comfort food, all in one, type of casserole. This recipe comes together very quickly if you have the shredded chicken, squash, onion, bone broth and broccoli ready in the freezer.
Ingredients
  • 4 cups (or more if desired) of cooked, shredded chicken - I buy whole organic chickens at Costco and roast them, take the meat and shred it, then use the bones to make bone broth. I freeze what I am not using that day.
  • 2 tbsp. avocado oil (or other healthy oil of choice)
  • 3 large organic carrots, chopped
  • 2 large stalks of organic celery, chopped
  • 1½ cups organic broccoli, chopped - fresh or frozen
  • 1 onion chopped - (I use yellow or red)
  • 1½ cups butternut squash cubes (I have made it without the squash)
  • ½ cup chicken bone broth
  • ½ cup full-fat coconut milk -(I use Trader Joe's heavy coconut cream)
  • 1 tsp. organic ground turmeric
  • 2 cloves garlic, minced
  • 1 tsp. Trader Joe's 21 Salute seasoning (optional)
  • Sea salt and pepper to taste
  • 1 - 2 tbsp. tapioca flour to thicken
  • 1½ cup blanched almond flour - (I use Honeyville)
  • 3 tbsp. ghee (clarified butter), melted
  • ⅛ tsp. sea salt
  • *Other veggies of choice can be substituted or added to personal taste preference.
Instructions
  1. Preheat oven to 350°.
  2. Heat avocado oil in skillet and sauté onion, carrots, celery, and garlic until onions are translucent and carrots are just softened.
  3. Add squash and broccoli and cook until heated through.
  4. Add cooked shredded chicken and stir to combine.
  5. Add turmeric, 21 Salute, salt and pepper and stir thoroughly.
  6. Stir in bone broth and coconut cream until liquid is boiling.
  7. Sprinkle in tapioca flour until liquid slightly thickens and is no longer watery.
  8. Remove from heat and transfer mixture into 9 x 13 greased baking dish.
  9. Mix melted ghee, sea salt and almond flour together in small bowl until it resembles small crumbles. (I usually mix it with my hands).
  10. Crumble almond flour mixture evenly over entire casserole. (You can always make more if you like a thicker topping).
  11. Bake at 350° uncovered for 20 minutes until topping is lightly browned.
Recipe by WellStone Gardens at http://wellstonegardens.com/paleo-chicken-cassarole/