Paleo Chicken Casserole
This paleo chicken casserole is a creamy and nutritious dish featuring tender chicken, savory mushrooms, and spiralized zucchini noodles, perfect for a healthy, low-carb meal.
Equipment
- Oven
- Skillet
- Mixing bowl
- Lined sheet
Ingredients
- 2 medium chicken breasts (cubed)
- 2 Tbsp avocado oil
- 1/2 small yellow onion (chopped)
- 16 oz. mushrooms (sliced)
- 2 medium zucchini (spiralized into noodles)
- 1 tsp garlic powder
- 1/2 cup cashew butter
- 3/4 cup unsweetened almond milk
- Salt and pepper (to taste)
- 1/4 cup grated vegan cheese
- 1 Tbsp crushed walnuts (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and your desired spices. Bake on a lined sheet for about 30 minutes until fully cooked.
- While the chicken cooks, heat avocado oil in a skillet over medium-high heat. Sauté the onions and mushrooms for 7-10 minutes, or until the mushrooms are caramelized and tender.
- Spiralize the zucchini into noodles and gently cook in the skillet with the mushrooms for 5-7 minutes. Do not overcook to prevent sogginess.
- In a mixing bowl, whisk together garlic powder, cashew butter, almond milk, salt, and pepper until smooth and creamy.
- Take the chicken out of the oven and let cool slightly. Cube into bite-sized pieces.
- Combine the cubed chicken, cooked veggie mixture, and cashew butter sauce in the skillet. Stir to coat evenly.
- Top with grated vegan cheese and crushed walnuts, if using. Transfer the skillet to the oven and bake for 10 minutes.
- Remove, serve hot, and enjoy every creamy, nourishing bite!