Ingredients:
2 pounds of chicken thighs (they tend to stay juicier)
1 8 oz package of mushrooms (button), thinly sliced
1 – 2 cans coconut milk or cream (the kind in a can, not the coconut milk for drinking)
1 – 2 cups grated cheese (I prefer goat or sheep cheese, it is easier for our body to use)
Salt
Pepper
Cayenne
Directions:
Preheat the oven to 300 F. Bake for 1 1/2 hours.
Slice the chicken into uniform pieces lengthwise.
Add salt, pepper, and cayenne pepper (if you like) to both sides of all the chicken pieces.
Put one after the other like roof tiles into an oven proof dish.
Put sliced mushrooms on top (you can add more if you like, they will shrink in size).
Pour coconut milk or cream over the meat and mushrooms, just pay attention that you stop about 1/2 in from the rim of the dish. Make sure the meat is covered.
Cover generously with grated cheese.
We like combining the casserole with sweet potato starch glass noodles, potatoes, or quinoa.
