I started the autoimmune protocol recently, and I’ve realized that for me the biggest challenge is convenience. Cooking for yourself for breakfast, lunch, and dinner every day is NOT convenient. It’s exhausting. I initially found myself skipping meals just because I didn’t feel up to cooking three times a day.
In comes this casserole! I found Laura’s Tuna No-Noodle Casserole, and in an effort to adjust the recipe to my tastes and to make it AIP-friendly, this casserole was born.
I think of making this dish as breaking it up into five easy phases:
- Prep the spaghetti squash, then set aside.
- Cook the ground chicken with some seasonings, then set aside.
- Make the cream of mushroom soup, simmer it, then mix in the chicken and squash.
- Bake it with crushed plantain chips on top.
This recipe will keep for about five days in the fridge, and it reheats beautifully. It’s a perfect casserole to make ahead, then eat throughout the week. I found myself reaching for this dish at lunchtime. Breakfast and dinner I can do, but I want a convenient lunch! This veggie-packed recipe fits the bill, and the coconut milk makes it satisfying and insanely filling (but the garlic and rosemary overpower the coconut flavor, so you can’t taste it).
Here we go!
Chicken Green Bean Casserole
1 medium spaghetti squash
1 tbsp olive oil
1 tsp olive oil
3/4 lb ground chicken (I made 1 lb, then set aside about a quarter of it to use for later)
1/4 tsp ground sage
1/2 tsp dried thyme
1/4 tsp garlic powder
1/2 tsp sea salt
1 tbsp olive oil
2 shallots, minced
8 oz baby portabella mushrooms, chopped
1 cup diced green beans
1 can full-fat coconut milk
4 cloves garlic, minced
1 tbsp finely chopped fresh Rosemary
sea salt, to taste
1/2 cup plantain chips
1/4 tsp garlic powder
1/2 tsp dried parsley
1. Preheat oven to 400ºF.
2. Using a sharp knife, cut the spaghetti squash in half, lengthwise. Scrape the seeds out, then divide the tablespoon of olive oil between the two halves and rub it into the flesh. Place the squash halves cut side-down onto a foil or parchment paper-lined cookie sheet, then insert into the oven for 35 minutes.
3. Using a fork, scrape the squash out. It should easily come out in spaghetti-like strands. If it does not, then put it back into the oven for 5-10 minutes, until it is soft enough to scrape out easily. Scrape out all of the squash, then set aside.
4. Sauté the ground chicken, sage, thyme, garlic powder, and sea salt in the teaspoon of olive oil until the chicken is cooked through, breaking it up while sautéing and making sure the seasonings are evenly incorporated. Set aside.
5. On medium heat, add the tablespoon of olive oil to the pan, then add the shallots and sauté until soft and translucent, about 3 minutes. Add the mushrooms, green beans, garlic, and rosemary. Sauté until the mushrooms begin to soften and the garlic and rosemary are fragrant, about 2-3 minutes (your kitchen should be smelling amazing right about now!!).
6. Pour in the coconut milk, increase heat to medium-high, and allow mixture to come to a boil. Turn the heat down to low and let it simmer for about 10 minutes, which allows the flavors to build.
7. Add the ground chicken and spaghetti squash, stir to incorporate well, and then salt to taste.
8. Pour the mixture into a casserole dish.
9. Combine plantain chips, garlic powder, and dried parsley in a ziploc bag. Use a rolling pin (or just a pot/pan, whatever works!) to gently crush the plantain chips. You don’t want them to become a fine powder, just crushed enough to form a bit of a crust.
10. Evenly spread the plantain chips over the mixture in the casserole dish.
11. Put into the oven and broil on high until the plantain chips are browned. Keep an eye on this because it will go from perfectly toasted to burnt very quickly! It should only take a minute or two.
12. Serve. Enjoy. DEVOUR.
-You can easily do steps 1-8 ahead of time, and then just add the plantain chips on top and toast them when you want to serve the dish. If doing this, I recommend preheating the oven to 350ºF and allowing the casserole to heat for 15-20 minutes, then adding the crushed plantain chips and broiling.
-This recipe reheats very well. Feel free to add more plantain chips on top after you reheat for added crunchy pleasure!
-This will keep for 4-5 days in the fridge. We ate this all week and enjoyed every bite.