Paleo Chicken Mushroom Casserole
This Paleo chicken mushroom casserole is a satisfying, protein-packed dish that perfectly blends tender chicken, savory mushrooms, and zucchini noodles in a creamy, dairy-free sauce. Ideal for those following Paleo or gluten-free diets, this easy Paleo chicken casserole makes a wholesome dinner option that is both nutritious and delicious.
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/pepper to taste
- 1/4 cup grated vegan cheese
- 1 Tbsp crushed walnuts (optional, for topping)
Instructions
- Preheat your oven to 375 degrees F.
- Season the chicken cubes with a sprinkle of salt and pepper, then bake for approximately 30 minutes or until fully cooked.
- Heat the avocado oil in a medium skillet over medium-high heat.
- Add the chopped onion and mushrooms, cooking for 7-10 minutes until the mushrooms are golden and tender.
- Spiralize your zucchini into noodles, then add them to the skillet. Sauté for another 5-7 minutes, just until the zoodles are al dente.
- In a small bowl, whisk together garlic powder, cashew butter, almond milk, salt, and pepper to create a smooth sauce.
- Remove the chicken from the oven and cube or shred it, depending on preference, before combining it with the skillet's veggie mixture.
- Pour the cashew butter sauce into the skillet, tossing all ingredients to coat evenly.
- Sprinkle the top with vegan cheese and crushed walnuts if desired, then transfer the skillet to the oven for 10 minutes to melt the topping and heat through.
- Serve your Paleo chicken mushroom casserole warm and enjoy!