Paleo chicken mushroom casserole skillet with wooden spoon top shot
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Paleo Chicken Mushroom Casserole

Gluten-free, Paleo, Whole30
Course Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 235kcal

Ingredients

  • 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)

Instructions

  • 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!

Nutrition

Calories: 235kcal