LWM Chicken Casserole

Every so often I get a hankering for a real hearty, comfort-food, gut-putty kind of meal.

I wouldn’t put this recipe in our “health food” category, but I appreciate knowing that there aren’t any nasty fillers, excitotoxins, or preservatives like the traditional version of this dish.


🥬 Alongside a leafy green salad, I’m a big fan!


LWM Chicken Casserole


  • 1-2 lbs. organic chicken thighs seasoned, roasted, and shredded (or popped into the instantpot)
  • 3 large organic celery stalks chopped
  • 1 organic yellow onion chopped
  • 1 can organic water chestnuts chopped
  • 2 cartons organic Cream Of Chicken Soup (we use the brand Pacific or make our own)
  • 1 small bag organic frozen peas
  • 2 cups dry organic wild rice cooked in bone broth (you could use organic quinoa, freekeh or even spaghetti squash instead)
  • a few handfuls organic potato chips crushed optional
  • You can also throw in other veggies - I added leftover garlic mushrooms to this one


  • 1.) Preheat oven to 350
  • 2.) Combine all ingredients in a large mixing bowl, and place into 9x13” baking dish
  • 3.) Cook for 45-60 minutes until bubbly and delish