50+ Easy Whole30 Dinner Recipes
Get ready for Whole30 dinner recipes that are easy, nutritious and delicious! One of my favorites? This must-make Whole30 casserole recipe that creamy, cheesy and flavorful – without any cream or cheese! Shredded chicken is mixed with sautéed mushrooms and broccoli, then topped with my Vegan Alfredo Sauce for an easy and healthy weeknight dinner.
Prep: 20min
Total: 45min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 417.1 kcal, Carbohydrate 27.3 g, Protein 42.8 g, Fat 17.4 g, Saturated Fat 3.4 g, Cholesterol 76.9 mg, Sodium 593.9 mg, Fiber 8.3 g, Sugar 7.1 g, servingSize 1 serving
Ingredients:
- 4 cups cooked and Shredded Chicken
- 2 tbsp olive oil
- 2 heads broccoli (florets removed)
- 10 cremini mushrooms (sliced)
- ½ small onion (diced)
- 1 cup chicken broth
- 1 recipe Vegan Alfredo Sauce
- salt and pepper (to taste)
- rosemary (for garnish)
Instruction:
- Make the Vegan Alfredo Sauce and set aside. This can also be made the day before and stored in the fridge.
- Preheat the oven to 400 degrees fahrenheit.
- Heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion and stir for 3 minutes. Add the broccoli florets (make sure they’re in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.
- Place the shredded chicken in a 9×13-inch casserole dish, covering the bottom. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.
- Stir the chicken broth into the Vegan Alfredo sauce, then pour on top of the broccoli in the casserole dish. Use a spatula if needed to make sure everything is well coated.
- Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened. Garnish with fresh rosemary if desired and serve immediately.
