Whole30 Chicken and Broccoli Casserole with Cauliflower Rice

Name: Whole30 Chicken and Broccoli Casserole with Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Chicken Thigh (1 pound boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)); 4 cup Broccoli (4 cups broccoli florets); 1 ½ cup Cauliflower Rice (1 ½ cups cauliflower rice (fresh or frozen)); 8 oz Mushroom (8 ounces mushrooms (sliced)); 1 tbsp Avocado Oil (1 tablespoon avocado oil (or olive oil)); ½ tsp Table Salt (½ teaspoon salt); ¼ tsp Black Pepper (¼ teaspoon freshly ground black pepper); 0 pieces Parsley (Optional: fresh parsley or chives for garnish) — optional; 1 ½ cup Cashew (1 ½ cups raw cashews (no need to soak if using high-speed blender)); ½ cup Almond Milk (½ cup unsweetened almond milk (or other unsweetened milk alternative)); 1 cup Chicken Broth (1 cup chicken broth); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Onion Powder (1 teaspoon onion powder); 3 cloves Garlic (3 cloves garlic (peeled)); 3 tbsp Lemon Juice (3 tablespoons fresh lemon juice); 3 tbsp Nutritional Yeast (3 tablespoons nutritional yeast); 1 ¼ tsp Sea Salt (1 ¼ teaspoons fine sea salt); ½ tsp Dried Basil (½ to 1 teaspoon dried basil (optional) — up to 1) — optional

Whole30 Chicken and Broccoli Casserole with Cauliflower Rice - Main Course (American)

45 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Chicken Thigh1 lb · 1 pound boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
Broccoli4 cup · 4 cups broccoli florets
Cauliflower Rice1 ½ cup · 1 ½ cups cauliflower rice (fresh or frozen)
Mushroom8 oz · 8 ounces mushrooms (sliced)
Avocado Oil1 tbsp · 1 tablespoon avocado oil (or olive oil)
Table Salt½ tsp · ½ teaspoon salt
Black Pepper¼ tsp · ¼ teaspoon freshly ground black pepper
Parsley0 pieces · Optional: fresh parsley or chives for garnish · optional
Cashew1 ½ cup · 1 ½ cups raw cashews (no need to soak if using high-speed blender)
Almond Milk½ cup · ½ cup unsweetened almond milk (or other unsweetened milk alternative)
Chicken Broth1 cup · 1 cup chicken broth
Garlic Powder1 tsp · 1 teaspoon garlic powder
Onion Powder1 tsp · 1 teaspoon onion powder
Garlic3 cloves · 3 cloves garlic (peeled)
Lemon Juice3 tbsp · 3 tablespoons fresh lemon juice
Nutritional Yeast3 tbsp · 3 tablespoons nutritional yeast
Sea Salt1 ¼ tsp · 1 ¼ teaspoons fine sea salt
Dried Basil½ tsp · ½ to 1 teaspoon dried basil (optional) — up to 1 · optional

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Steps

1Preheat oven to 375℉ (190℃).
2Brown chicken
3In a large oven-safe skillet, heat 1 tablespoon avocado oil over medium-high heat. Add 1 pound chicken pieces, season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 3 to 4 minutes until lightly browned and nearly cooked through.
4Add vegetables
5Add 4 cups broccoli florets and 8 ounces sliced mushrooms. Sauté for another 3 to 4 minutes until the vegetables start to soften.
6Add cauliflower rice
7Stir in 1½ cups cauliflower rice and mix well to combine.
8Make cashew cream
9While the chicken and vegetables cook, place 1½ cups cashews, ½ cup almond milk, 1 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3 peeled garlic cloves, 3 tablespoons lemon juice, 3 tablespoons nutritional yeast, 1¼ teaspoons sea salt, and ½ to 1 teaspoon dried basil (if using) into a high-speed blender. Blend on high for 60 to 90 seconds until completely smooth and creamy.
10Add cashew cream
11Pour the cashew cream sauce evenly over the chicken and vegetable mixture in the skillet. Stir gently to coat everything.
12Bake
13Transfer the skillet to the preheated oven. (If your skillet isn't oven-safe, transfer everything to a 9-inch by 13-inch baking dish.) Bake for 15 minutes until hot throughout and bubbling at the edges, and chicken reaches internal temperature between 175℉-185℉.
14Garnish and serve
15Remove from oven and let rest for 2 to 3 minutes. Garnish with chopped parsley or chives if desired. Serve hot.