Step 1

Preheat the oven to 400 degrees F.

Step 2

Place two chicken breasts in a baking dish, and spray with a little olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 45-55 minutes. The skin should be crispy and the center cooked to 165 degrees F.

Step 3

Remove the chicken from the oven and shred off the bone when cool enough to handle. Turn the oven down to 350 degrees F.

Step 4

Meanwhile, open the bag of frozen peas and carrots. Place into a strainer and set aside to let thaw a bit. Rinse with filtered water before using in the casserole. Place the peas and carrots in a large baking dish.

Step 5

Also, boil salted water for the pasta. Add pasta and cook for about 6 minutes so that it is still al dente. Drain and rinse. Add hot pasta to the cold peas and carrots in the casserole dish to stop the cooking.

Step 6

To make the sauce, add the 2 tablespoons of goat butter to a medium sauce pan. Add the chopped celery and cook for about 5 minutes over medium heat. Then add the garlic and cook for a few more minutes. Add 2 1/2 cups of chicken broth and spices and bring to a boil. The other 1/2 cup of broth will be whisked with the flour and added to the sauce to thicken it. Cook for a few more minutes until nice and thick.

Step 7

Remove from heat, and add the coconut milk creamer. Then mix in the shredded chicken. You can pour that over the peas, carrots and noodles in the casserole dish and mix everything together. Or you can add the peas, carrots and noodles to the sauce and then transfer back to the baking dish. Cover with foil and bake for 30-35 minutes.

Step 8

To make the crunchy topping, place brown rice cereal into a mini-prep and grind down to half a cup. Add the Parmesan cheese and Italian seasoning and pulse a few more times. Mix with melted butter. When the casserole is done baking, remove from oven and remove the foil. Turn on the broiler. Place the crunchy topping on top of the casserole and place under the broiler until nice and browned.