A must-make Whole30 casserole recipe that creamy, cheesy and flavorful - without any cream or cheese! Shredded chicken is mixed with sautéed mushrooms and broccoli, then topped with my Vegan Alfredo Sauce for an easy and healthy weeknight dinner. Dairy Free Breakfast | Dairy Free Snacks | Dairy Free | Dairy Free Bread | Dairy Free Diet | Dairy Free Recipes
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4 cups cooked and Shredded Chicken 2 tbsp olive oil 2 heads broccoli, florets removed 10 cremini mushrooms, sliced 1/2 small onion, diced And so on.
Step 1. Make the Vegan Alfredo Sauce and set aside. This can also be made the day before and stored in the fridge.
Step 02, Preheat the oven to 400 degrees fahrenheit.
And then, Heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion and stir for 3 minutes. Add the broccoli florets (make sure they're in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.