I threw this together when Alex and I were doing the keto thing and it’s been a go-to ever since. It works topped with almond flour or breadcrumbs and is subtle enough to compliment most vegetables, salads, or grains. I usually split it into 4 servings.
2ish cups of rotisserie, boiled, or otherwise previously-cooked chicken
2 tbsp olive oil
1 small onion, diced
2-4 tablespoons of heavy cream
1 cup of almond flour or breadcrumbs, seasoned to taste
Salt, pepper, other desired spices
Preheat oven to 350. In an oven-safe skillet, heat olive oil until water droplets sizzle when they hit the pan. Saute the onions until they are translucent. (If you have the time, caramelizing them would also be delicious.)
Add chicken to the pan and reheat, stirring often, until slightly brown. Add heavy cream by tablespoons until the mixture is moist, but not watery and has developed a light gold hue. Season to taste with salt, pepper, paprika, coriander, or any spices you like.
Take the pan off the heat and sprinkle almond flour or breadcrumbs over the top. Bake the casserole for thirty minutes, or until the cream has begun to bubble consistently.
Let cool for ten minutes or so, then serve with roasted vegetables, salad, or grains.
The Heart and The Hunger 
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