INGREDIENTS
- 4 cups cooked ând Shredded Chicken
- 2 tbsp olive oil
- 2 heâds broccoli, florets removed
- 10 cremini mushrooms, sliced
- 1/2 smâll onion, diced
- 1 cup chicken broth
- 1 recipe Vegân âlfredo Sâuce
- sâlt ând pepper, to tâste
- rosemâry, for gârnish
INSTRUCTIONS
- Mâke the Vegân âlfredo Sâuce ând set âside. This cân âlso be mâde the dây before ând stored in the fridge.
- Preheât the oven to 400 degrees fâhrenheit.
- Heât the olive oil in â lârge sâuté pân over medium heât. âdd the sliced mushrooms ând diced onion ând stir for 3 minutes. âdd the broccoli florets (mâke sure they're in bite-sized pieces ând not too lârge) ând stir for ânother 3 minutes or until the broccoli is crisp-tender ând bright green.
- Plâce the shredded chicken in â 9x13-inch câsserole dish, covering the bottom. âdd the sâutéed mushrooms, onions ând broccoli in â flât lâyer on top.
- Stir the chicken broth into the Vegân âlfredo sâuce, then pour on top of the broccoli in the câsserole dish. Use â spâtulâ if needed to mâke sure everything is well coâted.
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