Paleo Chicken Mushroom Casserole

Gluten-free, Paleo, Whole30

Course Main Course

Cuisine American

Diet Gluten Free

Cook Time 45

Total Time 45

Servings Servings

Calories 472kcal

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!

Tips:

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!