“Cheesy” Chicken Casserole
Serves: Makes about 3-4 big servings (I like to double the recipe for leftovers!)
Feel free to use your choice of vegetables, such as steamed carrots, in place of the peas. I love the peas in this recipe, but they are not technically paleo. This recipe is Autoimmune Paleo Friendly if you use coconut oil in place of ghee and omit the peas.
  • 2 cups shredded cooked chicken (approximately, you can use more)
  • 1⅓ cups cooked and mashed butternut squash
  • ¼ cup coconut cream (the thick stuff from the top of a can of coconut milk. Don't shake the can) OR substitute yogurt or sour cream
  • ¼ cup ghee or butter or coconut oil (coconut oil will impart a stronger coconut taste)
  • 1 cup thawed green peas
  • 1 tsp. Herbamare seasoning salt (find here) or Real Salt Seasoning Salt (find here) or your favorite seasoning salt
  • 1 - 2 Tbs. raw apple cider vinegar (Bragg's)
  • Optional: ½ cup unsweetened shredded coconut for the topping
  1. Put everything in a saucepan and cook over medium heat until the peas are warmed through and everything is melty and creamy. Top with toasted coconut, if desired.
  2. If you want, toast the coconut in a skillet over medium heat. Stir until golden and toasty which will take just a few minutes.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/cheesy-chicken-casserole/