“Cheesy” Chicken Casserole

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups cooked butternut squash (about 1 small squash)
• 1/2 cup coconut cream, skimmed from the top of a can of coconut milk
• 1/4 cup coconut oil, melted
• 1 heaping cup green peas, thawed
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tbsp fresh parsley, for garnish

Directions

1. In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, salt, oregano, and thyme. Once everything is combined, add in the shredded chicken and peas.
2. Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes, until the peas are cooked and squash is creamy. Top with fresh parsley and serve warm.