Tender chicken and zucchini noodles are tossed in a spicy coconut sauce and finished with a crispy almond meal topping for a healthy chicken zoodle casserole.

Known for its creamy sauce, hearty noodles and crunchy topping, it’s no wonder the versatile casserole is a comfort food classic. To give this timeless dish a modern Paleo twist, zucchini is spiralized into delicate ribbons and full-fat coconut milk steps in for heavy cream, providing a grain-free and dairy-free dinner alternative. This ain’t your momma’s casserole!

To kick the sauce up a notch, the coconut milk is spiced with smoky cumin, oregano and hatched green chile. Tip: Be sure to incorporate the thick cream portion at the top of the coconut milk to achieve the thickest sauce possible.

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Start by spreading diced chicken and minced onion in a casserole dish. Pour the sauce evenly over the chicken, cover, and bake for 35 minutes. This will steam the chicken in the spicy sauce, creating uber tender bites with a ton of flavor.

Use tongs to gently toss the zucchini noodles in with the chicken. Top with a combination of almond meal and nutritional yeast, then cook an additional 15 minutes to form a crispy crust with a light cheesy flavor. Garnish with fresh cilantro and serve hot.

Jennafer Ashley

Easy Creamy Chicken Zoodle Casserole

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Total time:1 hr

Cook Time:50 mins 50 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Easy Creamy Chicken Zoodle Casserole

Recipe by: Jennafer Ashley

Tender chicken and zucchini noodles are tossed in a spicy coconut sauce and finished with a crispy almond meal topping for a healthy take on noodle casserole.

Tools

• Casserole dish
• Small mixing bowl
• Tongs

Ingredients

• 2 lb boneless skinless chicken breasts, diced
• 1/3 cup minced white onion
• 2/3 cup unsweetened, full-fat coconut milk
• 1/4 cup hatched green chiles or minced jalapeños
• 2 t ground cumin
• 1/2 t oregano
• 1 t sea salt, divided
• 1/2 cup almond meal
• 1 T nutritional yeast
• 2 medium zucchini, spiralized into ribbons using flat blade
• 1 handful cilantro, chopped

Instructions

• Preheat oven to 375°F. In a casserole dish, evenly spread diced chicken and onions.
• In a small mixing bowl, stir together coconut milk, chilies, cumin, oregano and 1/2 teaspoon sea salt. Pour over chicken. Cover with lid or aluminum foil. Bake 35 minutes.
• Stir together almond meal, nutritional yeast, and remaining sea salt. Remove casserole from oven and use tongs to gently incorporate zucchini noodles. Top with almond meal mixture and return to oven for 15 minutes uncovered.
• Serve hot with chopped cilantro.

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut milk (Native Forest)
Almond meal (Barney)

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