Chicken Broccoli Casserole


  • 4 cups shredded chicken.
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 10 cremini mushrooms, sliced
  • 1/2 small onion, diced
  • 1 cup chicken broth
  • 1 recipe Vegan Alfredo Sauce
  • Salt and pepper, to taste
  • Rosemary, for garnish


    • First, make the Vegan Alfredo Sauce. This dish can be made the day before and stored in the refrigerator.
    • Preheat the oven to 400 F
    • Heat avocado oil in a large sauté pan over medium heat until shimmering. Add the sliced mushrooms and diced onion to your pot, then cook for 3 minutes. Stir the broccoli florets into the sauce, cooking until they turn bright green and are just tender.
    • Place the shredded chicken in a 9x13-inch baking dish and spread evenly across bottom spread your sautéed mushrooms, onions and broccoli in layers on top. Pour the Vegan Alfredo sauce into the chicken broth and mix well, then pour over broccoli in a casserole dish. Mix the ingredients thoroughly with a spatula, if necessary.
    • Bake the casserole for 20-25 minutes. When the sauce has cooked down and thickened, remove it from heat.
    • Serve garnished with fresh rosemary, if desired.

      SERVING: 1



      Calories Carbs Fat Protein Fibers
      417 27 17 43 8.3