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One of my New Year’s Resolutions is to cook one new dish per week. Traveling abroad has helped me to realize that I just can’t eat the same old meal week after week anymore!

I’m in casserole-mode! I’m making up recipes on-the-go to satisfy my cravings for well-balanced meals. I’m always looking for fresh new ways to get in high amounts of animal protein with plenty of vegetables and healthy fats. I’m mostly paleo, but I dip into Keto programs on heavy exercise days (1-2 days/week).

I love to cook in bulk! It’s easier to make one gigantic mess and live off of it for a few days than it is to cook daily and have to deal with all of that dish-washing!

I hope you enjoy tonight’s recipe! It’s Paleo and Whole 30-Friendly 🙂 Please pay attention. This recipe is for 4 servings. I suggest doubling all ingredients for a longer-lasting dish.

Ingredients (4 Servings):

For the chicken:

• 1 lb. slow-cooked and shredded chicken. (crockpot or instapot). You’ll need to buy 2 lbs of raw chicken breast for a yield of 1+ lb of shredded chicken (all meat cooks down once dehydrated)

For the Sauce:

• 1 cup raw cashews, soaked overnight, drained, and rinsed
• 3/4 cups water (I prefer chicken bone broth instead)
• 2 garlic cloves, peeled (I prefer many many more…..a dozen cloves after doubling up the recipe)
• 1/2 tbsp lemon juice
• 1/2 cup diced yellow onion (Amazon Godsend: Vidalia Chop Wizard. It’s saved my life)
• 2 tsp nutritional yeast (I prefer double. Bob’s Red Mill Brand)
• 1 tsp salt (I prefer more)
• 1/4 tsp dried or fresh rosemary (I prefer fresh rosemary and quadruple the amount)
• 1/4 tsp black pepper (I prefer more)

For the additional Ingredients:

• 1/2 Yellow Onion, Chopped
• 12 Oz Cremini Mushrooms, Sliced
• 16 oz broccoli florets

STEP BY STEP COOKING INSTRUCTIONS:

Step 1: Slow-Cook 1-2 lbs of Chicken Breast (original recipe is for 1 lb, but I prefer to double-up)

• I recommend using a slow cooker or an Instapot. Add 1 Cup of Chicken bone broth for flavor and moisture.
• Follow manufacturer’s directions
• shred chicken with fork or fingers (once cooled) and set aside

Step 2: Prepare Vegan Alfredo Sauce (4 servings. I prefer to double-up and make 8 servings)

Ingredients:

• 1 Cup Raw Cashews (soaked in water for 6-24 hours, rinsed, and drained)
• 3/4 Cup Water (I prefer Chicken Bone Broth)
• 2 Cloves Garlic, Peeled (I doubled my batch and used closer to 12 cloves. I love garlic)
• 1/2 tbsp lemon juice
• 1/2 cup diced yellow onion
• 2 tbsp nutritional yeast (I prefer Bob’s Red Mill Brand. Available online & at health food stores)
• 1 tsp salt (or to taste)
• 1/4 tsp fresh or dried rosemary (I used .75 oz for a double batch because it added more flavor)
• 1/4 tsp black pepper (or to taste)

Method:

• Combine all ingredients in a high-powered blender or food processor until texture is smooth and creamy (I used a vitamix)
• Start with baseline ingredient measurements and add more to enhance flavor as desired (I added a ton more garlic and rosemary). Taste-test along the way to decide whether or not to add more of a specific ingredient.
• If sauce isn’t ready for immediate use, then refrigerate it in a sealed container. Its good for 5 days in the refrigerator and up to 6 months in the freezer.

Step 3: Prepare Your Veggies:

• Heat a large stove-top skillet over medium-high heat after coating it with a fat-free coconut oil spray
• Lightly Sautee 10 oz Cremini Mushrooms, sliced, and 1/2 small yellow onion, diced. remove from pan and combine with shredded chicken mixture.
• Re-coat skillet with coconut oil spray and set to medium high heat
• Lightly sauté 12 Oz of broccoli florets, 3-4 minutes, until crispy, but only half way cooked

COMBINE ALL INGREDIENTS:

• Set Oven Temperature to 400 and allow for a 20-minute heating period
• Combine Chicken, Vegetables, and sauce in one large mixing bowl & mix thoroughly
• Coat a large casserole dish with fat-free coconut oil spray
• Layer in the contents of the mixing bowl
• Cook ALL ingredients for 20-25 minutes
• ENJOY!