Creamy Chicken, Bacon, Veggie Bake

Creamy Chicken, Bacon, Veggie Bake 

I’m constantly on a quest to find nourishing recipes that are simple to make, stretch our budget farther, and make great leftovers.  This one fits the bill and was a hit with the whole family!  You can easily half it to serve four, but like I said, we like leftovers :).    

Creamy Chicken, Bacon, Veggie Bake

Serves 8

Ingredients:

2 lbs shredded chicken (I love to cook a whole chicken and shred up the meat for dishes like this but cut up chicken from thighs or breasts would work too)

6-8 slices of nitrate/nitrite free bacon

2 heads of broccoli

1 head of cauliflower

2 onions

4 cloves of garlic

1 can full fat coconut milk

1 cup chicken broth

Coconut oil/ghee/butter/lard (pick your favorite high quality cooking fat)

Salt and pepper to taste

Instructions:

  1. Preheat oven to 425 and throw some cooking fat in 2 9×13 glass dishes to melt the fat while the oven preheats.
  2. Meanwhile, chop broccoli and cauliflower,
  3. Once veggies are chopped and fat is melted, toss broccoli and cauliflower mixture in each pan, trying to be in a single layer as much as possible.  Roast for 30 minutes.
  4. While veggies are roasting, Chop bacon into small pieces and cook in small saucepan.  Set aside with chicken once cooked.
  5. Using the bacon grease, saute onions and garlic in the same pan.  Once cooked and fragrant, add coconut milk and chicken broth.  Bring to simmer and let simmer for 5 minutes.
  6. Once veggies are finished roasting, remove from oven.  Divide chicken and bacon evenly into both pans and pour sauce evenly over each mixture.  Put  both pans back in oven and cook for 15 minute.  Remove and enjoy!  Each pan served 4 for our family.

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