Dinner
Chicken Alfredo Casserole (Paleo)
A creamy, gut-friendly casserole that combines juicy shredded chicken, roasted butternut squash and broccoli with a paleo alfredo sauce for a rich and comforting flavor. Baked to perfection, it’s a nourishing, gluten-free meal that’s cozy and wholesome.
Paleo Chicken Alfredo Casserole
A creamy, gut-friendly casserole that combines juicy shredded chicken, roasted butternut squash and broccoli with a paleo alfredo sauce for a rich and comforting flavor. Baked to perfection, it’s a nourishing, gluten-free meal that’s cozy and wholesome.
Ingredients
- 2 chicken breasts
- salt
- pepper
- avocado oil
- 1 butternut squash, peeled, chopped and cut into bite size pieces
- 1 large head broccoli, chopped into bite size pieces
- 1 white onion, diced
- 1 jar Primal Kitchen Garlic Alfredo Sauce
Instructions
- Spread squash, broccoli, and onion onto a cooking sheet. Drizzle with avocado oil and sprinkle with salt and pepper to taste. Mix until all veggies are evenly coated.
- Place your chicken breasts on top of the veggies and salt and pepper them to taste.
- Bake chicken and veggies at 400° for 30 minutes.
- Remove the chicken breasts and shred them. I do this using my KitchenAid mixer with the paddle attachment.
- In a large bowl, combine the roasted veggies, shredded chicken and garlic Alfredo sauce, and mix thoroughly.
- Carefully place mixture into a casserole dish and bake at 350° for 20 minutes or until everything is heated through.