Chicken and Rice Casserole

Casseroles are among some of the ultimate comfort foods; cheesy and creamy, they fill us up (and often add a few pounds on us in the winter).  Although the GAPS Diet does not include grains, it is still possible to make up a cheesy chicken and “rice” casserole that can rival the former unhealthy ones that we used to eat.  Another plus: it’s a great way to use up some of that chicken left over from making meat stock!

The original recipe can be found at Deliciously Organic.


Chicken and “Rice” Casserole

4 pieces bacon, chopped

1 large onion, diced

12 oz. mushrooms, sliced

1 tsp. dried thyme

1 1/2 tsp. sea salt

1 large head cauliflower, grated into a rice-like texture in the food processor

1 1/2 lbs. cooked chicken, shredded

1/2 cup sour cream

1 cup raw cheddar, grated (optional)

4 green onions, chopped


1. Preheat over to 375 degrees.  Lightly grease a casserole dish.

2. Cook the bacon in a large fry pan until crispy.  Allow to cool and then crumble.

3. Add onion and mushrooms to the pan and saute over medium heat.  Cook for approx. 10 minutes or until mushrooms are slightly golden and onions are translucent.

4. Add thyme, sea salt, and riced cauliflower and cook an additional 5 minutes.

5. Add the chicken and sour cream and stir until combined.  Add the bacon back in and mix well.

6. Pour everything into a casserole dish.  Sprinkle with the cheddar cheese and bake at 375 degrees for 20 minutes.  When finished, sprinkle with green onions and serve.





~ Alicia


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