Creamy Chicken Mushroom Casserole
Super flavorful Easy Creamy Chicken Mushroom Casserole recipe with thin sliced chicken breasts half-poached and half-baked in dairy-free milk cream. It’s creamy, rich, and cheesy tasting - just like your favorite chicken casserole recipe but Paleo Whole30 Keto friendly !
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. thin sliced chicken breasts
- 1 large shallot (sliced to thin strips)
- 4-5 garlic cloves (sliced)
- 5 oz. fresh shiitake mushrooms (sliced)
- ⅔ to 1 cup full fat coconut milk (stir-well + ¼ cup chicken broth)
- Nutritional yeast
- Plus your favorite chicken dry-spice seasonings: mine is salt (pepper, garlic powder, red pepper powder, and dry thyme or dill weed)
Instructions
- 1
Preheat oven to 400F. Season thin sliced chicken breasts with salt, pepper, garlic powder, red pepper powder, and dry thyme or dill weed. Quickly sear both sides in a well-heated skillet with ghee to give a nice golden brown sear outside. Set them aside in a large baking casserole dish. The chicken doesn’t need to cook through at this point. We will finish cooking in the oven.
- 2
Saute garlic and shallots with ghee or avocado oil until fragrant. Season with little salt to bring out flavor. Layer them over chicken breasts. Add coconut milk + little chicken broth. Spread mushrooms over chicken. Sprinkle nutritional yeast. Bake at 400F for 20 mins, then turn up the heat to 410/420F for additional 5-10 mins.
- 3
Sprinkle with more nutritional yeast before serving. Serve with a side of simple salad and roasted potatoes for a complete meal.