Every 6 weeks or so I head over to Costco and purchase the bulk items I need. Â Then I pick up a roasted chicken so that dinner can be a little easier but we always have chicken leftovers. Â And that is how this recipe came about ~ how to use leftover chicken. Â This recipe can be used with any meat though but it tasted really great with chicken.
Using leftover chicken makes this a very simple and easy recipe along with the fact that it uses ingredients that most people already have in their homes.
I used Trader Joe’s Chicken Broth ~ just open and pour what you need out.
And to thicken the sauce I use Arrowroot Powder instead of flour ~
Then of course there’s your shredded chicken ~
Looks like a lot of chicken, doesn’t it? Â This recipe is so good though that it will be gone in a heartbeat. Â Alright, alright, not that quickly or you’ll choke. Â hehe
You’ll basically saute the veggies, toss the tapioca flour over them, add the broth and stir  ~
Then add the chicken and whala!!!! Â (You’ll notice the whala doesn’t apply to how wonderful the picture came out ~ not sure what happened there.)
But, that’s pretty much what you’ll be doing. I served this dish on a bed of mashed garlic sweet potatoes with a side of avocado. Â Scrumptious!
Ready to see the recipe?
Paleo Chicken Casserole
Ingredients
- 4 boneless, skinless cooked chicken thighs hand shredded into small bite sized pieces.
- 3 tablespoons butter, melted
- 2 cups Chicken Stock
- 1 cup diced celery
- 1/3 cup thinly sliced onions
- 1/3 cup thinly sliced pepper
- 3 tablespoons tapioca flour
- Chives, parsley, oregano, basil, salt, pepper (options for seasoning)
Instructions
- Melt the butter in a medium skillet or cast iron pot.
- Stir in the celery, onions and green pepper then saute until mostly soft.
- Sprinkle the tapioca flour over the top of the vegetables and cook slowly for 5 minutes.
- Gradually stir in the chicken stock until everything is combined.
- Add the chicken and stir over low heat long enough to allow the sauce to thicken.
- Season to taste.
- Serve over sweet potato or cauliflower rice.
