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Creamy Chicken Bake
A creamy and delicious way to use up your leftover chicken!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Ingredients
- 4 cups chopped left over chicken mixture of white and dark meat
- 1 tsp avocado oil or oil of choice, for greasing
- 1 head cauliflower, riced
- 2 cups baby spinach
- 2 cups coconut milk
- 1/4 cup nutritional yeast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp sage
- 2 Tbsp pan drippings or broth
Instructions
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Grease a 9x13 glass baking dish with avocado oil. Preheat the oven to 350 degrees.
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Chop the chicken into bite sized pieces and put into the casserole dish.
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Add in the riced cauliflower & spinach. Stir.
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In a bowl, mix the coconut milk, nutritional yeast, spices, and pan drippings to form a sauce.
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Pour the sauce over top of the casserole. Stir to coat the chicken and vegetables evenly.
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Bake in the oven for 50-60 minutes. Let cool for 10 minutes then serve.
Recipe Notes
Store in the fridge for up to 2 days in a glass container or freeze for up to 3 months.