Thursday, July 19, 2012

Paleo Chicken and Biscuits Casserole

I had this idea in my mind of what I wanted this to come out tasting like and how it actually came out blew that idea out of my mind. This meal is delicious! It's an all in one casserole that resembles a chicken pot pie, but the crust is softer and more biscuit like. It's so soothing and comforting. Good ol' home cooking. In the mix you'll see I've used tapioca flour, you can use this, or try another thickener, or skip it all together. The sauce was still runny but yummy so not a problem. I hope you like this as much as my family did!

Chicken and Biscuits Casserole

6 boneless skinless chicken breast
1 pound carrots, peeled and sliced
2 onions, minced
1 bag green beans (12 oz), cut into small pieces
Salt and pepper
1 tsp poultry seasoning
1/4 tsp garlic powder
1/4 tsp celery seed
2 cups chicken broth
2 tbsp coconut milk
2 tbsp tapioca flour

2.5 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup ghee/ coconut oil
2 eggs

Preheat oven to 350. Grease a dish and place the chicken breasts in. Season as you like (I did salt, pepper, garlic powder, poultry seasoning and onion powder). Bake for 35-40 minutes. In large frying pan place ghee (or fat of choice), add onion and start sautéing. Add carrots, and season with salt and pepper. Cook until carrots just soften. Add green beans, poultry seasoning, garlic powder and celery seed. Adjust salt and pepper.

Once chicken is done cooking remove from oven and cut into bite sized cubes. Mix veggies and chicken together in a large casserole (9x13 or so). Add chicken broth, coconut milk and tapioca flour. Now prepare topping. In large bowl mix almond flour, salt and baking soda. Add eggs and ghee and mix until forms a ball. Using two sheets of parchment to sandwich the dough, roll it flat to match the size of the casserole. Place over the top of the casserole and bake for 25-30 minutes or until biscuit topping just starts to brown. Serve and enjoy!!

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1 comment:

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