- Prep Time: 15 minutes
- Cook Time: 60 minutes
Coconut Chicken Casserole
A heart warming, yummy in your tummy winter time casserole!
Ingredients
- chicken breasts - 4
- coconut oil - 3 tbsp
- red pepper flakes - 1 tbsp
- small zucchini - 4
- broccoli stems - 2, (you can use florets too I just didn't have any)
- whole red onion - 1, finely diced
- coconut milk - 3/4 can
- bacon - 6 strips, cooked and diced
- almond flour - 1/2 cup
- butter - 1/2 stick
- garlic powder - 1/2 tbsp
- Salt and Pepper
Instructions
- Preheat oven to 375.
- Dice the raw chicken and cook it a large pan in the coconut oil with some salt and pepper for about 5 minutes (medium rare is okay).
- Add the red pepper flakes, garlic powder, onion, squash and broccoli stems and bacon and saute for another 5 minutes.
- Add coconut milk, mix well and place in a baking dish.
- Melt the butter and mix with the almond flour and spoon and spread out over the dish.
- Bake for 1 hour and if you like your almond flour/butter topping crunchy feel free to broil it for about 5 minutes.
- I served mine with a cold artichoke and a dr'd up salad from lunch.
Notes
Feel free to experiment with some different vegetables in the casserole! Also, if you're okay with dairy, parmesan cheese would probably be delicious as a topping.
Happy Tuesday Friends!
This dish is super heart warming. Casseroles make me so happy, I hope this Coconut Chicken Casserole makes you happy too. Love you guys!
Live to Thrive,
Lauren
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What do you do with the bacon, eggs, and garlic powder in the chicken casserole?
Hi Elizabeth!! So sorry for the delay and good catch! Somehow that step got omitted! I’ve updated the post and you’ll be good to go!
Still no directions on what to do with the bacon, eggs and garlic powder.
Gah!!! So sorry! The post is updated and much prettier now too! xoxo