"Chessy" Chicken Caseroled
Except the secret is…there is no cheese. This creamy, hearty casserole is perfect for cozy winter dinners. Great for dairy eaters and dairy-free alike.
Paleo, gluten free, dairy free - and so yummy!
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)
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 or Real Salt Seasoning Salt or your favorite seasoning salt
1 - 2 Tbs. raw apple cider vinegar (Bragg's)
Optional: ½ cup unsweetened shredded coconut for the topping
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.
If you want, toast the coconut in a skillet over medium heat. Stir until golden and toasty which will take just a few minutes.
Dr. Alanna Rinas, ND