AIP Chicken Casserole Recipe with Broccoli and Olives
Casserole doesn’t have to be a dish of the past just because you’re eating AIP-style. This AIP chicken casserole with broccoli and olives makes a rich dish that’s worth the wait.
A Healthier Casserole
Not only is this casserole perfectly suitable for those on an AIP diet, it’s also just plain healthier for everyone. Casseroles are popular for their warming ooey-gooey comfort, not their nutrition. But who says you can’t have the best of both worlds?
Many a casserole is swimming in dairy. There’s the cream of mushroom or chicken soup, the sour cream, the butter, the cheese…I’m getting gastrointestinal discomfort just thinking about it!
It’s a lot, even if you’re not intolerant or sensitive to lactose. So I set out to mimic the creamy texture using AIP-friendly ingredients, and I believe I was successful.
For this dish, you’ll replicate the casserole consistency with mushrooms, coconut cream and coconut oil.
You keep all of the deliciousness, but lose the dairy overload – not to mention the sodium from the cream-based soups. And you gain bacon!
You might be wondering why bacon might not be AIP-friendly. Unfortunately, many types of bacon hide sinister ingredients in their charming crispy exteriors.
Sure, you’ve heard that nitrates and salt and similar players are used to preserve the meat. You probably already have your go-to brand or source that is prepared without unnatural and unhealthy preservatives. But have you been avoiding added sugar?
It’s a little known fact that delicious bacon is often cured with sugar. Fortunately, those on an AIP-diet can rest assured that there is sugar-free bacon to be found.
I suspect it’ll become easier to find sugar-free bacon as more and more people wise up and cut back their sugar consumption, but if you’re unable to find it at the grocery store or meat market you can order it online.
- 2 chicken breasts (400 g), diced
- 2 heads of broccoli (900 g), broken into small florets
- 1 medium onion (110 g), diced
- 20 white button mushrooms (200 g), diced
- 6 slices of bacon, diced and cooked (optional – make sure to get AIP compliant bacon)
- 20 olives, sliced
- 1-2 cups of coconut cream (240 ml), to cover the dish
- 3 Tablespoons of coconut oil (45 ml), to cook chicken in
- Salt, to taste
- Preheat oven to 350 F (175 C).
- Cook the chicken breast in the coconut oil in a frying pan. Season with salt.
- Add everything to a large baking pan and bake uncovered for 1 hour.
All nutritional data are estimated and based on per serving amounts.
- Calories: 472
- Sugar: 5 g
- Fat: 35 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 24 g