Creamy Chicken Mushroom Casserole

Name: Creamy Chicken Mushroom Casserole
Total time: 1 h 10 min
Ingredients: 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

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Total: 70

Servings: 3

Ingredients

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1 lb. thin sliced chicken breasts1 large shallot sliced to thin strips4-5 garlic cloves sliced5 oz. fresh shiitake mushrooms sliced⅔ to 1 cup full fat coconut milk stir-well + ¼ cup chicken brothNutritional yeastPlus your favorite chicken dry-spice seasonings: mine is salt pepper, garlic powder, red pepper powder, and dry thyme or dill weed

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Instructions

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Step 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.

Step 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.

Step 3

Sprinkle with more nutritional yeast before serving. Serve with a side of simple salad and roasted potatoes for a complete meal.