Truffle Rosemary Chicken & Broccoli Casserole[DF, GF, Vegan, Whole 30] – Brass Roots

Name: Truffle Rosemary Chicken & Broccoli Casserole[DF, GF, Vegan, Whole 30] – Brass Roots
Ingredients: 1 cup raw cashews, soaked overnight, drained and rinsed OR boiled for ~20 minutes; 3/4 cup vegetable broth or water; 2-3 garlic cloves; 1/2 tbsp lemon juice; 1/2 cup diced onion; 2 tbsp nutritional yeast; 1 tsp salt (optional: truffle salt for extra depth in flavor!); 1/4 tsp black pepper; 4 cups cooked and shredded chicken (about 1 whole rotisserie chicken). For vegan option use plant based chicken, soy curls or jackfruit; 2 tbsp olive oil; 2 heads broccoli (about three cups), chopped; 10 mushrooms (we used baby bella), sliced; 1/2 small onion, diced; 1 cup chicken broth (vegetable if vegan); 1oz bag of Brass Roots Truffle Rosemary Crunch Puffs

brassrootsfood.com

Spring has sprung, but we are still feeling cozy! This casserole is so easy from start to finish and it's the perfect way to sneak some healthy veggies into your comfort food. It's perfect to make on...

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Ingredients

1 cup raw cashews, soaked overnight, drained and rinsed OR boiled for ~20 minutes
3/4 cup vegetable broth or water
2-3 garlic cloves
1/2 tbsp lemon juice
1/2 cup diced onion
2 tbsp nutritional yeast
1 tsp salt (optional: truffle salt for extra depth in flavor!)
1/4 tsp black pepper
4 cups cooked and shredded chicken (about 1 whole rotisserie chicken). For vegan option use plant based chicken, soy curls or jackfruit
2 tbsp olive oil
2 heads broccoli (about three cups), chopped
10 mushrooms (we used baby bella), sliced
1/2 small onion, diced
1 cup chicken broth (vegetable if vegan)
1oz bag of Brass Roots Truffle Rosemary Crunch Puffs