Oven-Baked Chicken and Broccoli Casserole with Cashew Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A wholesome casserole featuring tender chicken, crisp broccoli, and sautéed mushrooms in a rich cashew cream, baked to golden perfection. This american-inspired chicken (whole30, gluten free) ready in about 75 minutes pairs boneless skinless chicken breasts, fresh broccoli florets, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 3/4 cup raw cashews in hot water for 30 minutes, then drain, and blend with 1 1/2 cups fresh water, 3 minced garlic cloves, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper until smooth and creamy.
  2. Step 2: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup sliced cremini mushrooms and sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 1 lb diced boneless skinless chicken breasts to the skillet and cook for 6-8 minutes until just cooked through and lightly browned.
  4. Step 4: Stir in 3 cups fresh broccoli florets and sauté for 3 minutes until broccoli is bright green and slightly tender.
  5. Step 5: Mix the sautéed chicken, broccoli, and mushrooms with the cashew cream sauce and fold in 2 cups cauliflower rice evenly.
  6. Step 6: Transfer the mixture to a greased 9x13 inch baking dish and bake uncovered for 25 minutes until the top is bubbly and slightly golden.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Chicken and Broccoli Casserole with Cashew Cream take to make?

Total time is about 75 minutes (40 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Chicken and Broccoli Casserole with Cashew Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh broccoli florets from drying out.

Can I substitute ingredients in Oven-Baked Chicken and Broccoli Casserole with Cashew Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Chicken and Broccoli Casserole with Cashew Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Chicken and Broccoli Casserole with Cashew Cream whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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