"Cheesy" Chicken Casserole

By á-178187

This recipe requires separate prep: cook and shred 2 cups of chicken, and cook about 1-1/2 cups butternut squash (you can try switching out the squash for rutabagas).

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups cooked butternut squash (about 1 small squash)
• 1/2 cup coconut cream, skimmed from the top of a can of coconut milk
• 1/4 cup coconut oil, melted
• 1 heaping cup green peas, thawed
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tbsp fresh parsley, for garnish

Details

Servings 4
Preparation time 45mins
Cooking time 53mins
Adapted from paleogrubs.com

Preparation

Step 1

1. In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, salt, oregano, and thyme. Once everything is combined, add in the shredded chicken and peas.

2. Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes, until the peas are cooked and squash is creamy. Top with fresh parsley and serve warm.