A paleo casserole can sometimes sound bland or flavorless, but this chicken zucchini mushroom casserole is anything but. The addition of cashew butter makes this casserole recipe so extra creamy that even my two year old loves it! If you’re looking for a meal that will taste and feel like comfort food but is actually a healthy, wholesome version of a chicken casserole, then you’ve come to the right place. This Paleo Chicken Mushroom Casserole is SO yummy and easy to make!
RELATED: 25+ High-Protein Low-Carb Dinner Ideas
In The Post
Ingredients
The secret ingredient that makes this paleo casserole dish so perfect? Cashew butter! Besides making this meal rich and creamy, it’s also one of the best sources of fatty acids, essential amino acids, and magnesium. It can be used to transform baked goods into dairy-free treats, and savory meals into paleo or vegan meals by acting as a substitute for cheese! Suffice to say, I’m a huge fan of this versatile nut butter.
Here’s what you’ll need to make this delicious Paleo Chicken Zucchini Mushroom Casserole:
Cashew Butter– There’s so much to love about this butter! I enjoy it in its most basic form as just the roasted cashews and sunflower oil kind. Perfect for making this meal extra creamy!
Cooked Chicken- Roasted, baked, or rotisserie chicken can work perfectly for this recipe.
Avocado Oil- Avocado oil has a higher smoke point than regular olive oil and is great for recipes that require a milder taste.
Garlic Powder- A quality garlic powder helps in enhancing flavor and giving the recipe a boost.
Onion- I usually dice fresh onions for my recipes, but I like to keep them a moderate size just in case they need to be picked out because of a certain picky toddler. Onion powder also works great!
Almond Milk- Be sure to use a plain, unsweetened almond milk for this recipe. Unsweetened cashew milk is also a great option!
Zucchini- Spiraled or ribboned zucchini are the “noodles” in this recipe!
How to make the BEST Paleo Chicken Mushroom Casserole recipe
- While the chicken is baking in the oven, sauté the onions in the avocado oil.
2. Add the sliced mushrooms and sauté until mushrooms begin to soften.
3. Add the spiraled zucchini noodles and sauté.
4. In a separate bowl, combine the garlic powder, cashew butter, almond milk, salt, and pepper for the cashew sauce.
5. Add the cubed chicken and cashew sauce to the pan.
5. Mix thoroughly until everything is coated evenly.
6. Add vegan cheese or optional walnuts and enjoy!
Making zucchini noodles
Making spiraled zucchini is my favorite addition to healthy dinners! Besides loving how well the vegetable holds up in recipes, I love that it is such a great substitute for noodles or pasta. Sometimes you want the feeling of pasta without the carb overload. Spiraling your zucchini can give you all the feels without the guilt! Making zucchini noodles is easy with a simple handheld spiralizer. If I’m in a rush or needing to make a large amount of zucchini, however, I purchase pre-spiralized zucchini, which you can find in the frozen aisle section of your local grocery store.
TIP: If you don’t have the chance to spiral your zucchini, you can try ribboning it instead with a potato peeler!
What kind of chicken seasoning is best?
Chicken has got to be the most versatile of meats! You can easily adjust the flavoring on it for a twist on taste. This paleo chicken casserole recipe calls for cubed chicken, but the seasoning is totally up to you. A simple and classic option is salt and pepper with a bit of garlic seasoning. However, something with a kick would also work great for this mushroom casserole recipe! In keeping it paleo, you could try a Garlic & Herb seasoning, an All-Purpose seasoning, or even an Organic Za’atar Spice Blend.
If time is of the essence, then a pre-cooked rotisserie chicken is an easy choice as well. Shred-it up or cut it into pieces and you’ll have what you need to get this chicken casserole recipe together fast! If you do have a bit more time, roasting a chicken can go a long way for creating leftover recipes.
Tips for success
- Use a cast-iron skillet to make this in just one pan. Using a cast-iron or other oven-friendly skillet will not only make the cooking process seamless, but it’ll also help with an easy clean-up!
- Cast-iron also adds flavor, helps fortify the food with iron, and makes for even cooking. It’s an all-around healthy cooking utensil and I highly recommend it for this recipe!
- Don’t overcook your zucchini pasta or it’ll get soggy. Al Dente is the goal!
- Large zucchinis tend to have seeded centers. Avoid those areas for less water content. If needed, blot your zoodles with paper towels after spiraling.
This Chicken Zucchini Mushroom Casserole is SO yummy!
This paleo mushroom casserole is a big hit and favorite at our house, even for the most picky of our eaters. Anything that can taste like comfort food, hit all the healthy marks, and feed a family is welcome here!
More Healthy Casserole Recipes
- Easy Whole30 Breakfast Casserole
- Spicy Southwest Butternut Squash Casserole
- Easy Turkey Rice Casserole
- Cheesy Chicken Spaghetti Squash Casserole (Freezer Meal)
More Healthy Paleo Recipes
- Paleo Turkey Meatballs Meal Prep Bowls
- Paleo Slow Cooker Jerk Chicken Meal Prep Bowls
- 25+ High-Protein Low-Carb Dinner Ideas
- Paleo Pumpkin Coffee Creamer
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Paleo Chicken Mushroom Casserole
Equipment
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 the oven to 375 degrees F.
- Season the chicken breasts to taste and bake until fully cooked (about 30 minutes).
- While the chicken is baking, heat up the avocado oil in a skillet over medium-high heat.
- Spiralize the zucchini into thin noodles.
- Cook the chopped onion and mushrooms in the oil for about 7-10 minutes, or until mushrooms begin to soften and brown.
- Add in the spiralized zucchini and continue to cook for another 5-7 minutes.
- In a separate bowl, mix the garlic powder, cashew butter, almond milk, salt, and pepper until creamy and smooth.
- Remove the chicken from the oven, leaving the oven on for later.
- Cut the chicken into cubes and add to the skillet.
- Pour the cashew butter sauce into the skillet and mix until everything is coated evenly.
- Top with grated vegan cheese and crushed walnuts (optional) and place the skillet in the oven for about 10 minutes.
- Serve hot and enjoy!
Notes
- Use a pre-cooked or rotisserie chicken to save time.
- For chicken seasoning: a simple and classic option is salt and pepper with a bit of garlic seasoning. However, you could try a Garlic & Herb seasoning, an All-Purpose seasoning, or even an Organic Za’atar Spice Blend.
- Don’t overcook your zucchini pasta or it’ll get soggy. Al Dente is the goal!
- Large zucchinis tend to have seeded centers. Avoid those areas for less water content. If needed, blot your zoodles with paper towels after spiraling.
- Don’t have a spiralizer? You can also try ribboning the zucchini instead with a potato peeler!
Domi says:
Can I use anything else other than the cashew butter?
Christine McMichael replied:
Almond butter (or any type of nut butter) works great!
Mariam says:
Hello, can i use olive oil instead of avocado oil?
Christine McMichael replied:
Yes, absolutely! Enjoy!