Dairy Free Creamy Chicken & Mushroom Casserole
Healthy and satisfying chicken and mushroom casserole without dairy
Ingredients
Ingredients
- 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
Instructions
Method
- 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!