Today I have for you a recipe I made ages ago but needed to make some tweaks to. The initial recipe I developed from the one linked below was much higher in fat just from little odds and ends – you really have to watch those things! I made some adjustments so that the only healthy fat item is the veganaise, which still makes for 8 servings. However this might be a nice dish when you need some comfort food or for a traditional Sunday supper type of gathering.
Southern Baked Chicken Casserole http://www.foodandwine.com/recipes/southern-baked-chicken-casserole
- Nonstick spray olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 celery rib, finely chopped
- 1-2 Tbsp arrowroot powder, optional
- 1½ cups almond milk
- Salt and freshly ground pepper, Tabasco
- ½ cup veganaise
- 4 cups shredded or diced cooked chicken
- ½ cup finely chopped pimentos (rinse)
Preheat oven to 350°. In a large saucepan, spray nonstick spray. Add onion, bell pepper, and celery and cook over med-high heat, stirring, until softened, ~6 min. Add arrowroot, if using as a thickener, and cook, stirring, for 2 min. Add milk and whisk until combined. Simmer until thickened, ~3 min. Season mixture with salt, pepper, and Tabasco. Remove from heat and stir in veganaise, chicken, and pimentos. Transfer mixture to a 1½-quart shallow baking dish. Sprinkle with another ¼ cup almond flour or omit. Bake ~45 min, until golden and bubbling. Let rest for 15 min before serving. Makes 8 fat servings from veganaise. Could add more protein to your meal. Try using less veganaise for larger portions.
Casseroles sure are nice to whip up with minimal effort, especially if you already have some leftover cooked chicken on hand. Feast southern, feast baked, and as always…FEAST ON!!!
~Coach Lauren
