Ingredients
- 2 chicken breasts (400 g), diced
- 1 head of cauliflower (600 g), broken into small florets
- 1 head of broccoli (450 g), broken into small florets
- 1/2 medium onion (55 g), diced
- 3 Tablespoons of fresh thyme (9 g), chopped
- 2 Tablespoons of fresh parsley (2 g), chopped
- 1 Tablespoon of garlic powder (10 g)
- 4 white button mushrooms (40 g), sliced
- 1 cup of coconut cream (240 ml)
- 2 Tablespoons of ghee (30 ml), melted
- 4 Tablespoons of coconut oil (60 ml) to cook chicken in
- Salt and pepper, to taste
Recipe Description
DESCRIPTION: I believe that’s officially defined as an ooey-gooey warm and comforting hug on a plate.
Along with comfort food, casseroles are synonymous with mounds of dairy. Even if you’re not avoiding lactose for health reasons, most casseroles call for far more than one should eat in one sitting.
But just because I ditched dairy doesn’t mean the taste will suffer. Some simple substitutions ensure you won’t even miss the butter and cheese.
Coconut cream replaces the traditional cream of mushroom or cream of chicken soup. Please note: That’s coconut cream, not coconut milk. If you have a can of coconut milk, however, the cream that rises to the top of the can will work provided you have enough to make this keto chicken cauliflower casserole recipe.
Ghee, or clarified butter, is used in place of regular butter.
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 (place the ghee/butter at the bottom).
- Cook uncovered for 1 hour.
