Creamy chicken and mushroom casserole: Dairy-free and healthy

Cooking for yourself and your family should be simple, especially after a long day at work. There are some great one-pot meals out there and this dairy-free creamy chicken and mushroom casserole is a hearty and healthy weeknight dinner. It’s a great meal for those who want a deliciously creamy pasta but are lactose intolerant and with one simple change, can turn it into a vegetarian meal that anybody at home can enjoy.

ALSO READ: Braised kale and cabbage with miso mushrooms

Creamy chicken and mushroom casserole tips

For more tender chicken, put the chicken breasts under a layer of plastic wrap and tenderize with a meat mallet or jar. The flavours are all layered so that each ingredient gets a chance to shine. You can also cook the mushrooms on the side before adding them to the sauce at the end with the chicken. The kale is packed with those super food vitamins and minerals along with the mushrooms while the chicken adds all of the tasty protein you need in your daily diet.

ALSO READ: Balsamic mushroom and bean salad with broccoli and grains

After a long day at work, make this dairy-free creamy chicken and mushroom casserole for a healthy and delicious family meal.

Creamy chicken and mushroom casserole recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 4 4 free-range chicken breasts

• 250 g 250 portabellini mushrooms, sliced

• 1 1 white onion, diced

• 2 cloves 2 garlic, minced

• 1 tbsp 1 ground almonds / almond flour

• 4 tbsp 4 nut butter, e.g. cashew or almond

• 175 ml 175 almond or oat milk, warm

• 375 ml 375 chicken stock, just boiled

• 1 tsp 1 dried herbs

• 1 bunch 1 Tuscan kale / cavolo nero

• 100 g 100 sun-dried tomatoes, roughly chopped

• salt and pepper, to taste

• olive oil, for cooking

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 a fresh green salad on the side and enjoy!

Notes

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