Gluten Free
Paleo Chicken Casserole Recipe
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MetricUS Imperial
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Ingredients
- 2 c cooked shredded chicken
- 1.5 c butternut squash peeled and cubed
- 1/2 c coconut cream skimmed off of the top of a can of coconut milk
- 1/4 c coconut oil melted
- 1.25 c green peas (if using frozen thaw prior to adding to recipe)
- 1 TBSP apple cider vinegar
- 1 tsp Sea Salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp onion powder
Ingredients
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Instructions
- If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer.
- 2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
- 2. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
- 3. Add coconut creme and oil, stirring to combine.
- 4. Stir in coconut oil, coconut creme, shredded chicken and green peas.
- 5. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.