Easy and Creamy Chicken Casserole
Leftover chicken, veggies, and sour cream make a quick meal. Easily adaptable for GAPS and grain and gluten free!
Ingredients
- 4 C plain, cooked chicken
- 1 bag frozen carrots. onion, and celery OR 1 small onion, 1-2 carrots and 1-2 stalks celery
- 3 cloves garlic
- 1/4 C butter or other cooking fat
- 1 C frozen peas
- 1 C sour cream
- 1 T chopped, fresh rosemary (or 1 tsp dried)
- salt and pepper to taste
Instructions
- Heat a large skillet or Dutch oven over medium heat. Add butter and warm until it melts and bubbles.
- Crush the 3 garlic cloves and add them, followed by the onion, celery, and carrot. Cover and cook until they are all soft.
- Stir in chicken and heat until steaming. Turn off heat and stir in peas and rosemary. Once they thaw, stir in the sour cream. Adjust seasonings to your preference and serve.