Ingredients:

  • 1.5 lbs cooked chicken breast, cubed
  • 5 cups broccoli florets, bite-sized
  • 1 cup shiitake mushrooms, thinly sliced
  • 1/2 yellow onion, finely diced
  • 1 cup raw cashews, soaked and drained
  • 1 cup low-sodium chicken bone broth
  • 1/4 cup nutritional yeast
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup almond flour
  • 2 tbsp avocado oil
  • 1/2 tsp paprika

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the onions and shiitakes in a skillet with 1 tbsp avocado oil for 5-7 minutes until the mushrooms are browned and fragrant.
  3. Prepare the broccoli by steaming it for just 2 minutes or blanching in hot water. This ensures the stems are tender by the time the bake is done.
  4. Blend the sauce by combining soaked cashews, bone broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until completely smooth and velvety.
  5. Combine the base in a large bowl by tossing the cubed chicken, steamed broccoli, and sautéed mushroom mixture.
  6. Pour the cashew sauce over the chicken and broccoli, stirring gently until every piece is thoroughly coated.
  7. Transfer the mixture into your 9x13 baking dish, spreading it out into an even layer.
  8. Mix the topping in a small bowl using almond flour, the remaining 1 tbsp avocado oil, and paprika until it looks like wet sand.
  9. Sprinkle the topping evenly over the casserole.
  10. Bake for 25 minutes until the edges are bubbling and the top is golden brown.