Bacon, Avocado and Chicken Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 pound nitrate free bacon chopped
  • 1 large shallot chopped
  • 2 large chicken breasts cubed
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon minced thyme
  • 2 large stalks celery chopped
  • 2 cups chopped kale
  • 1/2 cup low sodium chicken broth
  • 1 large avocado peeled, pitted and sliced


  • Preheat oven to 375 degrees.
  • In a large skillet over medium heat, add bacon.
  • Cook bacon for 5 minutes, then add shallot and chicken and cook for 10 more minutes, until shallot is tender, the chicken is cooked through and bacon is very crispy.
  • Into a large baking dish, using a slotted spoon, add the bacon mixture.
  • To the baking dish, add the remaining ingredients and stir.
  • Cover with aluminum foil and place in the oven.
  • Bake for 15 minutes, uncover baking dish and bake for 5 minutes, until golden brown on top and vegetables are tender. Serve warm.
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