Thursday, September 2, 2010

Spicy Chicken Casserole

This recipe is quick, easy, and filling. I love the "comfort" foods and am happy to find recipes that fit the bill when I am craving it.

Spicy Chicken Casserole


2 c. cooked chicken, chopped
2 med. zucchini, shredded
2 T. chicken broth
3 scallions, sliced thin
2 small tomatoes, chopped
1 jalapeno, finely chopped (remove seeds and membrane for less heat)
2/3 c. dripped yogurt or sour cream
1/2 tsp. salt
1/2 c. SCD Breadcrumbs ( seasoned almond flour)


1. Place shredded zucchini in a dishtowel. Twist towel tightly around zucchini until liquid begins to come out. Continue squeezing until you can no longer get any more liquid.
2. Combine all ingredients except almond flour in a 9x9 inch casserole. Spread evenly in pan and smooth the top. Clean sides of casserole with a paper towel to prevent burning then sprinkle almond flour over the top.
3. Bake at 350 degrees for 40 minutes to 1 hour, or until topping is browned. Serve immediately.

1 comment:

  1. Made this with leftover thanksgiving turkey, turkey bone broth and dried leftover paleo stuffing. Absolutely fabulous. Will be using frequently in the future.

    Thank you!!!