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
Ingredients:
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)
Method:
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.
Spicy Chicken Casserole
Ingredients:
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)
Method:
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.
Made this with leftover thanksgiving turkey, turkey bone broth and dried leftover paleo stuffing. Absolutely fabulous. Will be using frequently in the future.
ReplyDeleteThank you!!!