Dairy Free Creamy Chicken & Mushroom Casserole

Healthy and satisfying chicken and mushroom casserole without dairy
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Prep Time 15 minutes
Cook Time 45 minutes
Course Culinary Collection, Deliciously Healthy
Servings 4



  • 4 free range chicken breasts
  • 400 g portabellini mushrooms sliced
  • 1 white onion diced
  • 2 cloves gloves minced
  • 1 tbsp ground almonds/almond flour
  • 2 tbsp nut butter eg cashew or almond
  • 175 ml almond or oat milk
  • 375 ml chicken or vegetable stock
  • 1 tsp dried herbs
  • 1 bunch tuscan kale/cavolo nero
  • 100 g sundried tomatoes roughly chopped
  • salt and pepper to taste
  • olive oil for cooking



  • Heat a drizzle of olive oil in a large buffet casserole / saucepan
  • Season the chicken breasts with salt and pepper and then sear until golden brown all over. Remove from the pan and set aside.
  • Add the mushrooms to the pan and cook until golden brown. Remove and set aside.
  • Add the onion to the pan with a pinch of salt and cook until soft.
  • While the onion is cooking - combine the nut butter, almond milk and chicken stock in a large jug. Whisk until well combined and smooth.
  • Add the garlic to the onion and cook until fragrant. Sprinkle over the almond flour and mix well.
  • Pour in the nut butter and stock mixture. Sprinkle in the dried herbs.
  • Bring to a gentle simmer and add the kale. Simmer until thickened.
  • Return the chicken to the pan to cook through.
  • When the chicken is almost done add the mushrooms back into the mix and stir to heat through. Finish with the sun-dried tomatoes for a pop of colour and acidity.
  • Serve the saucy creamy casserole with afresh green salad on the side and enjoy!