Heat a large frying pan over medium heat and add coconut oil. Once hot, add chicken and sauce for 10-15 minutes or until cooked.
Layer the broccoli, cauliflower, mushrooms and cooked chicken in a casserole dish, season with salt and pepper in between layers.
In a bowl, whisk the coconut milk with the egg and chicken broth until well combined. Pour over the casserole mixture. cover with foil and bake for 30 minutes.
Remove from oven, uncover and sprinkle with almonds and bacon. Bake uncovered for 5-10 more minutes until almonds are lightly toasted and the casserole is bubbly.