Lifestyle
Dairy-free creamy chicken and mushroom casserole
This delectable dish proves that you don't need dairy to create a rich and comforting casserole experience.
Packed with succulent chicken, earthy mushrooms, and a velvety dairy-free sauce, this casserole is a testament to the magic of dairy-free cooking. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
- 4 free-range chicken breasts
- 400 g portabellini mushrooms sliced
- 1 white onion diced
- 2 cloves gloves minced
- 1 tbsp ground almonds/almond flour
- 2 tbsp nut butter (cashew or almond)
- 175 ml almond or oat milk
- 375 ml chicken or vegetable stock
- 1 tsp dried herbs
- 1 bunch Tuscan kale/cavolo nero
- 100 g sundried tomatoes roughly chopped
- Salt and pepper to taste
- Olive oil for cooking
Method
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Heat a drizzle of olive oil in a large buffet casserole/saucepan.
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Season the chicken breasts with salt and pepper and then sear until golden brown all over. Remove from the pan and set aside.
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Add the mushrooms to the pan and cook until golden brown. Remove and set aside.
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Add the onion to the pan with a pinch of salt and cook until soft.
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While the onion is cooking – combine the nut butter, almond milk, and chicken stock in a large jug. Whisk until well combined and smooth.
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Add the garlic to the onion and cook until fragrant. Sprinkle over the almond flour and mix well.
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Pour in the nut butter and stock mixture. Sprinkle in the dried herbs.
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Bring to a gentle simmer and add the kale. Simmer until thickened.
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Return the chicken to the pan to cook through.
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When the chicken is almost done add the mushrooms back into the mix and stir to heat through. Finish with sun-dried tomatoes for a pop of colour and acidity.
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Serve the saucy creamy casserole with a fresh green salad on the side and enjoy.
