This recipe from @realfoodwithaltitude has few ingredients and takes no time to make. It is Paleo friendly and Whole30 Compatible. Make sure to save for later for a super easy weeknight meal.


  • 1 Chicken Breast- shredded
  • 2 heads Broccoli- chopped to 1/2 inch pieces
  • 1/2 cup Mushrooms- sliced
  • 1/2 Small White onion- diced
  • 1 tbsp Olive oil
  • "Cheese Sauce"
  • 1 cup Coconut milk
  • 1 tbsp JOI cashew base If you don't have this you can also use 1 cup of cashews
  • 1 tbsp Olive oil
  • 1 tbsp Garlic
  • 2 tbsp Nutritional Yeast
  • 1 tsp Paprika
  • Salt and Pepper


Preheat your oven to 350 degrees. Then cook your chicken however you prefer to shred it. For this recipe, I cook it with 1 cup of water in the Instant Pot for 13 minutes. Manually release the pressure, remove the chicken and shred it.
In a pan on medium-high heat, add mushrooms and onions with 1 tbsp olive oil and saute until the onions are translucent.
In a blender or food processor, combine all of the Cheese Sauce ingredients. Blend until smooth. Set aside a small amount to top the casserole with.
In a large mixing bowl combine, shredded chicken, broccoli, cooked onions and mushrooms, and the cheese sauce. Mix until everything is coated thoroughly with the cheese sauce.
Spray a casserole dish with your favorite non-stick spray and pour your casserole mix into the pan. Top with the cheese sauce that you set aside. Bake uncovered in the oven for 20-25 minutes or until broccoli gets slightly crispy.
Serve and enjoy!
If you like rice, you can add cauliflower rice or regular rice.
Sometimes I like to eat this with a little bit of ranch dressing on the side.
You can prep this the night before and bake it the next day.
Don’t be afraid to add any other veggies that sound good into the mix.