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+ servings
A creamy chicken casserole recipe.

Paleo Chicken Mushroom Casserole

Gluten-free, Paleo, Whole30
Course Main Course
Cuisine American
Diet Gluten Free
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 472kcal


  • 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


  • 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!


  • 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! 


Calories: 472kcal | Carbohydrates: 19g | Protein: 35g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 281mg | Potassium: 1242mg | Fiber: 4g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 3mg