Spicy Chicken Casserole



4 boneless, skinless, free range, chicken breast


4 boneless, skinless, free range, chicken thighs (or all breasts) 


2 tbsp organic cultured, unsalted butter


5 free range eggs


1 can of Native Forest BPA free coconut cream


1/2 cup of grass-fed cow cream (or total amount of either cream)


1/2 pound Frozen green peas


16 oz shredded grass-fed cheese of your choice (mozzarella or cheddar is recommended)


2- 12 oz packages of rotini (gluten-free Tinkyada brand works great!)


2 fresh, chopped red peppers


1/2 chopped large onion


2 medium sliced jalapenos


3-4 cups chopped fresh or frozen broccoli


Organic paprika, organic garlic powder, sea salt



Pre-heat oven to 375 degrees. Slice chicken into bite sized pieces, saute in a pan on medium heat with 2 tbsp butter, jalapenos, and onions or you can optionally saute jalapenos separately after the chicken.  Boil pasta to al dente texture and strain.  Crack eggs into a medium-sized bowl, add both creams and whip lightly with a fork.  Shred all cheese into another bowl.  Pour chicken, onions, jalapenos (optionally keep on the side) and pasta into a large glass casserole dish.  Add green peas, broccoli, and red peppers.  Spread all seasonings liberally on top.  Top with 8 oz of shredded cheese.  Pour whipped eggs on top and lightly mix until evenly distributed throughout the casserole. Top with the rest of the shredded cheese.  If jalapenos were kept on the side, then you may lay them on top of part of the casserole.  You may need to use two casserole dishes for this meal.  Bake for 30 – 40 min.  This will make 12 – 15 servings and is great when reheated. 

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