Paleo Chicken Casserole
A cozy, dairy-free chicken casserole loaded with broccoli, mushrooms, and cauliflower rice, all smothered in a velvety cashew sauce. It’s wholesome comfort food that’s perfect for meal prep or family dinners.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 6 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 heads broccoli, cut into florets
- 2 cups cauliflower rice
- 8 oz mushrooms (fresh or canned), sliced
- 1 medium onion, diced
- 1 tbsp olive oil
Sauce:
- 1½ cups white onion, diced
- 1–2 cups low-sodium vegetable broth, divided
- ½ tsp salt
- ¼–½ tsp black pepper
- 5 garlic cloves, minced
- ½ cup + 2 tbsp raw, unsalted cashews
- 2 tsp lemon juice
- 3 tbsp nutritional yeast
Instructions
- Preheat oven to 400°F (205°C).
- Sauté mushrooms and onion in olive oil until soft. Add broccoli and cook 2 min, then stir in cauliflower rice for 2 min more.
- Layer shredded chicken in a 9×13″ casserole dish. Top with sautéed veggies.
- For sauce: Cook onion and 1 cup broth in a pan until very soft and liquid evaporates (about 8 min). Add garlic, cook 2 min more.
- Blend cooked onion/garlic with ½ cup broth, cashews, lemon juice, nutritional yeast, salt, and pepper until creamy. Add more broth if needed.
- Pour sauce over casserole, spreading evenly.
- Bake 20 min, until bubbling and golden. Rest 5 min before serving.
Notes
- Use pre-cooked chicken and pre-riced cauliflower for speed.
- Store leftovers in an airtight container for up to 4 days, or freeze for 2 months.
- Reheat covered in the oven or microwave, adding a splash of broth if needed.
Find it online: https://paleo.recipes/paleo-chicken-casserole/