Paleo Chicken Mushroom Casserole
The Paleo Chicken Mushroom Casserole is more than just a healthy dish—it's a delightful culinary experience. With its rich flavors, satisfying textures, and wholesome ingredients, it’s sure to become a favorite in your meal rotation.
Ingredients
- 3 tablespoon olive oil
- 500 g 1 pound chicken breast, sliced
- 2 tablespoon butter
- 1 small white onion chopped
- 300 g 10 oz cremini mushrooms, sliced
- 1 large zucchini spiralized into spaghetti
- 3 garlic cloves minced
- ½ cup almond paste
- ¼ cup vegan cheese shredded
- chopped almonds and parsley for topping
- ¾ cup almond milk
Instructions
- Preheat the oven to 190C/375F.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for around 4-5 minutes, just until it starts to brown slightly. Remove chicken onto a plate.3 tablespoon olive oil, 500 g 1 pound chicken breast, sliced
- Add butter into the same skillet, without washing it after the chicken was cooked. Saute onions for 5 minutes, then add sliced mushrooms, season with salt and pepper and cook for 10 minutes. Mix in garlic and after 30 seconds combine mushrooms and onion with nut butter (almond or peanut) and almond milk. Bring the sauce to a boil and stir in zucchini noodles. Cook for 2 minutes. Mix in chicken pieces.2 tablespoon butter, 1 small white onion, 300 g 10 oz cremini mushrooms, sliced, 1 large zucchini, 3 garlic cloves, ½ cup almond paste, ¾ cup almond milk
- Transfer everything from the pan into a casserole dish, sprinkle with cheese and bake for 10 minutes at 190C/375F. Serve sprinkled with chopped almonds and parsley.¼ cup vegan cheese, chopped almonds and parsley for topping
Nutrition
Calories: 636kcalCarbohydrates: 31gProtein: 43gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 127mgSodium: 364mgPotassium: 1.422mgFiber: 4gSugar: 19gVitamin A: 415IUVitamin C: 17mgCalcium: 125mgIron: 2mg
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