Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms
Ingredients
-
2
cups
cooked chicken, diced or shredded
-
1
12-ounce bag
frozen chopped broccoli
-
1
12-ounce bag
frozen cauliflower rice
-
½
cup
paleo mayonnaise
-
½
cup
sliced almonds
-
1
pinch
salt
-
¼
cup
fresh parsley, chopped
-
2
tablespoons
ghee or butter
-
8
ounces
mushrooms, diced
-
½
large
onion, diced
-
2
cloves
garlic, minced
-
1
teaspoon
salt
-
¾
cup
chicken broth
-
¼
cup
white wine
-
1
cup
coconut cream
-
¼-1
teaspoon
dried thyme or other dried herb
-
2
tablespoons
arrowroot powder
-
¼
cup
nutritional yeast
Instructions
- Preheat the oven to 350ºF.
- In a large saucepan, heat ghee or butter over medium heat and sauté mushrooms and onion until softened.
- Add minced garlic and cook until fragrant.
- Pour in chicken broth and white wine, whisking to loosen browned bits; bring to a boil and reduce heat.
- Sprinkle in arrowroot powder, salt, dried herbs, and nutritional yeast, then boil until reduced.
- Blend the mixture until half smooth, then stir in coconut cream until smooth.
- In a casserole dish, combine cooked chicken, broccoli, cauliflower rice, mayonnaise, and the cream of mushroom soup mixture.
- Top with sliced almonds and bake for 20-30 minutes until bubbly.
- Let cool slightly before serving, and top with fresh parsley.
Nutrition Facts (estimated)
Servings
6
Calories
474
Total fat
41g
Total carbohydrates
11g
Total protein
18g
Sodium
663mg
Cholesterol
56mg
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