Broccoli Chicken Casserole made with spaghetti squash is GF/DF/EF, and can easily support just about any kind of cooked meat. Comfort food on the AIP!Jump to Recipe
Hello from afar! 👋 At the time of this writing, yours truly is hunkering down under a statewide stay-at-home order because of the virus-which-shall-not-be-named. I feel like a grounded kid, pressing her nose against the window, longing to be out in the world…
I wrote this recipe especially for us. Ladies and gentlemen, we need some comfort food! And like you, I’ve had trouble finding some common ingredients on the store shelves. I wanted to create something we could make with some foraged items.
There is, I’ve discovered, an advantage to being on a super healthy diet. There may be a rush on the frozen chicken nuggets, but I swear to you, nobody is hoarding spaghetti squash! Well… except maybe other foodies.
Since one or more of the ingredients here may be absent from your store’s shelves, let’s brainstorm some subs. For instance, it seems that chicken is hard to find. If you can find a whole chicken, you’ve hit the jackpot. (See my post about dealing with a whole chicken.) If you can only find turkey, cook that baby up and throw some in your casserole. If you’ve got some canned meat of just about any kind, you can use that in place of chicken. You could even use cooked ground meat!
My fingers are crossed for you that you have some arrowroot starch/flour, and large flake nutritional yeast in your pantry. You can order pork panko for the topping from Amazon, but you could also crunch up some pork rinds, or some other type of AIP-friendly chips. Or leave the topping off. You do you!
I hope that wherever you are in the world, you are well. And, as always, I wish you great love and healing!
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The Pork Panko you linked is unavailable. Do you think I could make it by putting compliant pork rinds in the food processor?
Hmm, that’s weird. I wonder why they’re not available(?). Yes, I imagine you could use pork rinds, or even crushed plantain chips! Let me know how it turns out, K?
So whatever meat you used should be cooked beforehand?
Hi, Shyla! That’s correct. Use whatever cooked chicken you have on hand, or even canned chicken. 🙂
Could you make this ahead– like add the sauce and panko (or plantain chips) and then refrigerate until you want to cook it?
Hi, Sarah! You know, I think you could! Now I haven’t tried it, so I can’t say for certain, but if it were me, I would go ahead and do it. You might need to cook it a little longer since the casserole would be cold from the fridge. Keep an eye on it. If you try it, please come on back and let me know how it went!
I wish there was a substitute for broccoli as I am off of that right now but have all the other ingredients. I do have zucchini but am thinking that will be too soggy. I may just leave it out and see how it goes. Thank you for all of your wonderful recipes.
Hey, Cindy! I think you’re right about the zucchini. What if you did strips of lacinto kale? Just a thought. 🙂