Creamy Chicken Casserole Recipe

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1/2 cup coconut oil
1 Full Can of Organic Full Fat Coconut Milk
1/2 cup Brown Rice Flour
1/2 Cup Water
1/2 Cup Nutritional Yeast + 2 Tbsp for sprinkling on top
1/2 tsp Garlic Powder
Himalayan Sea Salt and Black Pepper to taste
1 Full Chicken Breast (Shredded and Pre-Cooked)
1 Package of Chickapea Spiral Pasta
1 Cup Broccoli Florets


1.  Melt coconut oil in a large pot over low heat until melted

2.  Add brown rice flour, nutritional yeast, garlic powder, himalayan salt, pepper, garlic powder and full can of coconut milk to pot.  Whisk until smooth over low heat

3.  Meanwhile, cook chickpea pasta according to directions and add 1 cup of broccoli to pot for the last 5 minutes of cooking

4.  Drain pasta and broccoli and pour into the pot with the creamy sauce mixture.  Add pre-cooked chicken.  Stir until well combined and top with more himalayan salt and pepper to taste and 2 tbsp of nutritional yeast.