Chicken & Biscuits Casserole (Edit recipe)

This comfort dish is Paleo and gluten-free. The biscuits come together easily and make the perfect topping to this casserole.

15 minutes

55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	700
Fat:	44 g
Carbohydrates:	27 g
Protein:	28 g
Cholesterol:	114 g
Sodium:	1045 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

5 Tbsp Ghee
1 whole Yellow Onion, small dice
2 whole Carrots, peeled and sliced into 1/4 inch thick rounds
2 whole Celery, cut into 1/2 inch pieces
5 cloves Garlic, minced
1.333 cups Cassava Flour
1 cup Chicken Broth
2.333 cups Coconut Milk, full fat
3 Tbsp Coconut Milk, full fat
2 tsp Dijon Mustard
1.75 tsp Sea Salt
1 Tbsp Lemon Juice
1.5 lb Chicken Breast, cooked and diced
1.5 tsp Italian Seasoning
2 tsp Baking Powder
1 whole Lemon zest
3 Tbsp Unsalted Butter, chilled and cut into cubes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 degrees. In a large skillet on medium heat add 3 tablespoons ghee, onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally to cook evenly.
Add the garlic and cook for an additional 3-5 minutes. Push the vegetables to the side of the pan.
Add 2 tablespoons of ghee to the pan. When it’s melted, sprinkle 1/3 cup cassava flour over the melted ghee and whisk the ghee and flour together. Cook for 2-3 minutes.
Slowly pour the chicken broth into the mixture while whisking. Once the broth is fully incorporated, stir the vegetables into the mixture.
Whisk 2 cups of coconut milk into the pan. Add the Dijon, 1 1/2 teaspoons sea salt, lemon juice, and 1 teaspoon Italian seasoning and whisk until everything is combined.
Fold in the diced chicken breast and pour the mixture into a 9x9 baking dish.
In a medium bowl whisk 1 cup of cassava flour, baking powder, 1/4 teaspoon of sea salt, 1/2 teaspoon of Italian seasoning, and lemon zest.
Use a pastry blender to cut the butter into the flour mixture until crumbly. Drizzle 1/3 cup and 3 tablespoons of coconut milk on top and stir together just until the mixture is combined. Do not over mix.
Use a spring-loaded ice cream scoop to make balls out of the biscuit dough. Place 9 biscuit balls on top of the chicken mixture.
Place in the oven and bake for 40 minutes.
The biscuits should have a slight golden color when they are done. Enjoy!