During this time of quarantine, I have been trying hard to use up things that were in the pantry. I generally don’t have a ton of “extra” things in the pantry, as far as meal prep foods, but there were a few. One thing I kept putting aside was a box of dressing mix. I am not sure why it was there. Maybe I bought it as a quick extra in case it was needed at Thanksgiving???? I am not sure, but anyway it was there.

I use to would have just made Chicken Casserole with it, as my “men” love it, but what would I eat? Yes, I could have just pulled one of my “freezer meals” (I will make myself individual meals and put in the freezer when I have leftovers, so I always have an option should I need it quickly.) but that just wasn’t settling with me.

Then I had a “light bulb moment”. Wait! I think I had extra “stuffing” from Thanksgiving that I put in the freezer! Sure enough! I did! I was so super excited! Now to find a substitute for the Cream of Mushroom Soup!

Guess what!? I FOUND SOME! I about screamed! My husband was laughing at me in the middle of Costco when I found this stuff! (It does have organic rice in it, so if you do not do rice, then Danielle Walker has a cream of mushroom soup recipe in her Eat What You Love book. On my list to try, as I have not tried hers yet!) But, I do keep this soup from Costco on hand and use occasionally. Not a lot, because I do try to limit my carb (rice) intake. And this soup is very good!

I was so excited when this recipe came together. I made the “original chicken casserole” for my guys, and made this version for me. I about cried when I tasted it! I actually loved it! I liked it was better than the original!

Warning though. You will need to get Danielle Walker’s Celebrations book for this, as the dressing is her recipe and I cannot print it here, but trust me! That book is totally worth buying!

Chicken Casserole~Paleo

Cook chicken till tender.  Keep broth.  Shred chicken. 

Put about 2 cups chicken on bottom of 8×8 casserole pan, sprayed with coconut oil, or ghee.  

Put ¾ cup of dairy free cream of mushroom soup on.  (Either from Costco, or Danielle Walker’s cream of mushroom soup recipe from Eat What You Love book.)

Put on about 4 cups of Danielle Walker’s dressing from page 246 in Celebrations book. 

Mix 1 TBSP Ghee with ½ cup bone broth.  Pour on top.

NOTE:  I like using leftover roasted chicken for this.  Also, I like making extra dressing and keeping in freezer for this recipe.  Makes this a super easy meal.

Bake 350* for 30-40 min.

Extra Tip: Did you know that your kitchenaid mixer will do the hard work of shredding chicken for you! 😉 Now you know! Just put it in the bowl, with the heart shaped beater and turn her on. That’s it.

Enjoy! Thank you for reading me! <3