Chicken Alfredo Casserole With Broccoli, Cauliflower, Red Bell Peppers, And Mushrooms (Dairy-Free)
This healthier take on the traditional chicken alfredo casserole is loaded with vegetables and topped with a delicious homemade vegan alfredo sauce.
Ingredients
- 4 cups chicken shredded, cooked
- 2 tbsp olive oil extra virgin
- 2 heads broccoli florets removed
- 10 cremini mushrooms sliced
- 1/2 onion small, diced
- 1 cup vegetable broth low sodium
- 1 cup cauliflower florets
- 1 cup red bell pepper diced
- salt and pepper to taste
- rosemary for garnish
Vegan Alfredo Sauce
- 1 cup cashews raw, soaked overnight, drained and rinsed
- 3/4 cup water
- 2 garlic cloves
- 1/2 tbsp lemon juice
- 1/2 cup onion diced
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp rosemary dried
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a large nonstick frying pan over medium heat warm the olive oil and start cooking the diced mushrooms and onion seasoning them with salt and pepper to taste.
- Add the broccoli, red bell pepper, cauliflower florets, and vegetable broth mixing them until combined. Cook for another 3 minutes or until the broccoli is crisp-tender and bright green.
- Stir in the shredded chicken and cook for about 5 minutes.
- Meanwhile in a large blender, place the soaked cashews, water, minced garlic, lemon juice, diced onion, nutritional yeast, salt, dried rosemary and black pepper to taste.
- Puree everything until creamy.
- Pour the sauce in the frying pan and mix until everything is combined.
- Transfer the whole thing into a 9x13-inch pan and place it in the oven for about 20 to 25 minutes.
- Let it cool slightly and serve to enjoy.
Nutrition
Calories: 521kcalCarbohydrates: 42gProtein: 29gFat: 31gSaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 975mgPotassium: 1787mgFiber: 12gSugar: 12gVitamin A: 3263IUVitamin C: 336mgCalcium: 191mgIron: 6mg
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