Paleo Chicken Mushroom Casserole
Gluten-free, Paleo, Whole30
Cook Time 30 minutes
Total Time 30 minutes
- 2 medium chicken breasts (cubed)
- 1/2 Tbsp avocado oil
- 16 oz. mushrooms
- 2 medium zucchini
- 1/4 cup cashew butter
- 1/3 cup unsweetened almond milk
- 2 Tbsp grated vegan/paleo cheese (optional)
Preheat oven to 375 degrees.
Bake the cubed chicken breasts 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.
Cook the mushrooms in the oil for about 5 minutes.
Add in the spiralized zucchini and continue to cook for another 7-10 minutes (or until the mushrooms reduce in size and the zucchini softens).
In a separate bowl, mix the cashew butter and almond milk to create a sauce.
Remove the chicken from the oven and place in the skillet.
Pour the cashew butter and almond milk into the skillet.
Top with optional grated vegan cheese and continue to cook until everything is hot.
Serve hot and enjoy!