Oven-Baked Chicken and Broccoli Casserole with Cashew Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A wholesome casserole featuring tender chicken, crisp broccoli, and sautéed mushrooms in a rich cashew cream, baked to golden perfection. This American-inspired chicken recipe (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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

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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.

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