Bacon, Broccoli, and Chicken Casserole

“Green” might not be the first word that typically comes to mind when you think of a casserole. “Beige” would probably be more representative of the typical casserole experience. But this recipe really is green – a beautiful, deep, velvety green – and it tastes as good as it looks.

Instead of a big pile of noodles, the recipe substitutes broccoli and spinach – and you can really get free and easy with the amount of spinach here, because it wilts down to almost nothing in the pan. Got the end of a bag? Just throw it all in! It’s great for you anyway. The chicken and bacon here give the whole thing a nice rich flavor, and the creamy sauce is a dairy-free alternative to cream that still delivers the same comfort-food value. This would be good with baked sweet potatoes if you’d like some carbs with that, or maybe with soup if you’re looking for a lower-carb option.

Bacon, Broccoli, and Chicken Casserole Recipe

Ingredients

• 2 chicken breasts, cut into cubes
• 2 cups baby spinach
• 1 head broccoli, cut into florets
• 6 bacon slices, cooked and chopped
• 2 garlic cloves, minced
• 1 tsp. paprika
• 1 1/2 cups coconut milk
• 1/4 cup homemade mayonnaise
• 2 tbsp. fresh chives, minced
• Cooking fat
• Sea salt and freshly ground black pepper

Tags

Fast Prep Cooking: Oven Dairy-free No Sweeteners Nut-free Shellfish-free Kid-friendly

Preparation

1. Preheat your oven to 350 F.
2. Season the chicken pieces to taste.
3. Melt some cooking fat in a skillet over a medium-high heat, and cook the chicken until cooked through, about 5 to 6 minutes. Set aside.
4. In a bowl, combine the coconut milk, mayonnaise, garlic, paprika, chives, and salt and pepper to taste.
5. Whisk until well blended.
6. In a large bowl, combine the chicken, bacon, broccoli, and spinach.
7. Drizzle the sauce over the chicken mixture and mix gently until everything is well covered.
8. Pour into a baking dish, and cook until everything is tender, about 20 to 25 minutes.