3 cups shredded Chicken (this is about 2-3 Chicken Breasts)
1 cup Coconut Milk
¼ cup Chicken Stock
3 Eggs
½ tsp. Nutmeg
S+P to taste (about 1 tsp. each)
Parsley, chopped (optional)
Compliant Hot Sauce (optional)
Instructions
Prep the sweet potato, onion, bell pepper, garlic, bacon and chicken prior to assembling casserole. I like to make a big batch of Chicken in my slow-cooker and then use it for various recipes throughout the week.
In a large skillet, heat up about 1 tbsp. olive oil over medium-high heat. Sauté the Onion and bell pepper for about 5 minutes, or until softened. Add garlic and sauté for an additional minute. Transfer the vegetable mixture to a medium sized bowl and set aside.
Add a tad more olive oil to the skillet and sauté spinach until it's wilted, about 5 minutes. Season with Salt & Pepper.
Preheat oven to 350 F.
Grease a large baking dish and add the spiralized sweet potato noodles. If you don't own a spiralizer, you can thinly cut the Potatoes into matchsticks or chop into small cubes - either of those methods would work with this recipe as well.
Add the following ingredients layered evenly on top of the sweet potatoes in this order: vegetable mixture, spinach, bacon and chicken.
In a large bowl, whisk together the coconut milk, chicken stock, eggs and nutmeg. Pour evenly over the casserole.
Bake for 30-35 minutes, or until the egg mixture is set.
Recipe by Slice of Jess at https://sliceofjess.com/healthy-sweet-potato-casserole/