Paleo Chicken Mushroom Casserole
This paleo chicken mushroom casserole is a protein-packed, flavorful dinner featuring zucchini noodles, vegan cheese, and creamy cashew butter for a nourishing, dairy-free, gluten-free meal. Perfect for any diet!
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 the chicken breasts with salt and pepper, and bake them in an oven-safe dish for about 30 minutes, or until fully cooked.
- Meanwhile, heat the avocado oil in a large skillet over medium-high heat.
- Add the chopped onion and sliced mushrooms to the skillet. Sauté for about 7-10 minutes, or until the mushrooms are golden and softened.
- Spiralize the zucchini into thin noodles, and add them to the skillet. Cook for an additional 5-7 minutes, stirring frequently to prevent overcooking.
- In a separate mixing bowl, whisk together the garlic powder, cashew butter, almond milk, salt, and pepper until smooth and creamy.
- Once the chicken is cooked, remove it from the oven and cut it into cubes.
- Add the cooked chicken to the skillet and pour the cashew butter sauce over the top, stirring until everything is evenly coated.
- Sprinkle the vegan cheese and crushed walnuts (if using) over the mixture, and transfer the skillet to the oven.
- Bake for 10 minutes or until the vegan cheese is melted and bubbly.
- Remove from the oven, let it cool briefly, and serve hot. Enjoy!
Notes
Customize with plant-based options or extra protein as desired. Store leftovers in the fridge for up to 3 days and freeze for up to 2 months.