Prep time: 15min. Cook time: 1 hour. Servings: 6

Ingredients

1lb shredded chicken breast

6oz cooked and shopped bacon

3 cups shredded potatoes

2 crowns broccoli florets

1 diced white onion

1 cup sliced mushrooms

For the sauce

1 (13.5oz) can coconut cream

1/2 cup chicken broth

1/2 cup almond milk

2 tbsp ghee

1tbsp minced garlic

3 tbsp Dijon mustard (paleo approved)

2 tsp dried thyme

2 tsp dried parsley

2 tsp dried rosemary

1 tsp salt

1/2 tsp pepper

1.5 tsp arrowroot flour dissolved into 2 tbsp water (mix separately in a small bowl)

Instructions

• Preheat the oven to 400 degrees F.
• Add shredded chicken, chopped bacon, and all vegetables into a large casserole dish
• Heat a large sauce pan over medium-high heat and add ghee and minced garlic. Stir a bit as ghee melts and garlic sautés. Once the garlic becomes fragrant (about 1-2 minutes), begin adding in all of the remaining sauce ingredients, with the exception of the arrowroot water mixture
• The canned coconut cream will begin liquifying and then allow the sauce to come to a slow simmer. Once it’s simmering, add in the arrowroot and flour mixture and begin immediately stirring into the sauce
• The sauce will begin to thicken almost immediately and the simmer will turn to a thick bubbling. Once that happens, pour the sauce into the casserole dish. Stir the sauce into the casserole dish and equally distribute to coat the meat and vegetables and leave in an even layer in the dish
• Place in the oven and bake for 1 hour, or until the top is golden brown