Ingredients
- 2 chicken breasts (400 g), diced
- 2 heads of broccoli (900 g), broken into small florets
- 1 medium onion (110 g), diced
- 20 white button mushrooms (200 g), diced
- 6 slices of bacon, diced and cooked (optional – make sure to get AIP compliant bacon)
- 20 olives, sliced
- 1-2 cups of coconut cream (240 ml), to cover the dish
- 3 Tablespoons of coconut oil (45 ml), to cook chicken in
- Salt, to taste
Recipe Description
DESCRIPTION: This AIP chicken casserole with broccoli and olives makes a rich dish that’s worth the wait.
Not only is this casserole perfectly suitable for those on an AIP diet, it’s also just plain healthier for everyone. Casseroles are popular for their warming ooey-gooey comfort, not their nutrition. But who says you can’t have the best of both worlds?
Many a casserole is swimming in dairy. There’s the cream of mushroom or chicken soup, the sour cream, the butter, the cheese…I’m getting gastrointestinal discomfort just thinking about it!
It’s a lot, even if you’re not intolerant or sensitive to lactose. So I set out to mimic the creamy texture using AIP-friendly ingredients, and I believe I was successful.
For this dish, you’ll replicate the casserole consistency with mushrooms, coconut cream and coconut oil.
You keep all of the deliciousness, but lose the dairy overload – not to mention the sodium from the cream-based soups. And you gain bacon!
Recipe Directions
- Preheat oven to 350 F (175 C).
- Cook the chicken breast in the coconut oil in a frying pan. Season with salt.
- Add everything to a large baking pan and bake uncovered for 1 hour.
