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Cheesy Chili Chicken and Bacon Scalloped Potato


Cheese Sauce Ingredients: 1 can additive free coconut milk 5 egg yolks

1/2 a lemon, juices 1/2 tablespoon onion powder 1/2 tablespoon garlic powder 1/4 cup nutritional yeast 1/2 tablespoon salt 1 tablespoon coconut flour 1 tablespoon tapioca flour Dash of hotsauce

Whisk ingredients together and double boil till sauce thickens. Set aside

For caserole: 5 blue fingerling potatoes 1 yellow onion, diced 3 large crimini mushrooms sliced 2 green chillies

For the Filling: 1/3 lb bacon 2/3 lb boneless/skinless organic chicken thigh 1 tablespoon chopped garlix Garlic powder Onion powder Salt

Cook bacon, chop small and set aside, rub chicken in salt, garlic powder, and onion powder, cook chicken through and chop into small pieces.

Set broiler on high and roast green chilies on pan close to broiler. Flip once skin blackens and char the other side. Pull out stem and seeds and dice

In a pan sautée the onion and mushrooms, once browned add garlic and cook for another couple minutes, add chicken, chili, and bacon and mix, set aside.

Mandolin or slice potatoes into thin slices

Coat potatoes in cheese mixture. Use remaining and work through chicken mixture. Oil casserole


pan, spread chicken mix evenly, add potatoes mixture on top and spread evenly. Sprinkle with coconut flour and nutritional yeast and bake on broil on the bottom rack for 35 minutes. Let cool for at least 15 minutes before cutting and serving.

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