This recipe is a variation of an old family favorite that my mom used to make. It's total comfort food and so yummy. I hope that this recipe becomes a dish that your family asks for over and over again. Enjoy!
Preheat oven to 325'F.
Place riced cauliflower and cooked shredded chicken into a buttered baking dish. Set aside.
In a medium skillet heat olive oil.
Add the onion and sauté' until translucent.
Add the mushrooms and cook for 4 to 5 minutes.
Add the spinach to the pan in small bunches till wilted.
Season with salt and pepper.
Pour into the spinach mixture onto the chicken and cauliflower.
Whisk together the chicken broth, coconut milk, eggs, nutmeg with salt and pepper.
Pour the egg mixture over the chicken and vegetables.
Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean.
Remove from oven and let cool for about 10 minutes before serving.
I use all organic ingredients as much as possible.