This comfort casserole will blow your mind and make you forget there is no chicken in it! I can’t rave enough about Sweet Earth’s chicken substitute! My husband and I were both so shocked by the texture and taste. On a cool autumn evening this will warm the whole family right up!
- 1.5 lbs Yukon Gold potatoes peeled and sliced into thick slices
- 1 Tbsp avocado oil or olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 Tbsp butter or ghee
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 bell pepper, diced
- 1 small head of broccoli, chopped
- two small carrots, diced
- 2 tsp thyme
- 3 Tbsp flour
- 1 1/2 cups vegetable broth
- 1 cup coconut milk full fat
- 1 Tbsp mustard
- 2 Tbsp nutritional yeast
- salt and pepper to taste
- 2 packages Sweet Earth Mindful Chik’n Strips
- 1 cup shredded cheese of your choice
- Sliced chives or green onions for garnish
Preheat your oven to 425° F and toss the potatoes with the oil, salt and pepper, garlic and onion powder. Spread the potatoes on the bottom of a 9 x 13” baking dish and bake in the preheated oven for 35 minutes, until soft. Once done, lower the oven temperature to 375° F.
While the potatoes cook, prepare the chik’n and sauce. Heat a large deep skillet over medium high heat and cook the chik’n pieces until crisp and set aside.
Wipe out the skillet and heat over medium heat, then add either the ghee or butter.
Add the onions and cook until translucent and fragrant, about 3 minutes, then add the garlic, carrots, bell pepper, broccoli and thyme and continue to cook until soft, about 1 minute, adjusting the heat if necessary to avoid burning.
Whisk the flour into the onion garlic mixture and cook for about 30 seconds. Add in the broth, coconut milk, mustard and nutritional yeast, while whisking. Raise the heat and bring a gently simmer stirring and cook for another minute, until the sauce thickens. Taste and add salt and pepper as needed.
Add the Chik’n to the casserole dish with the potatoes and mix, then pour the sauce over the top and gently mix to coat. Top with the cheese. Bake in the preheated oven for 10 minutes or just long enough to heat through and melt the cheese completely.
Garnish with the green onions and serve hot. Store leftovers tightly covered in the refrigerator for up to 4 days. Enjoy!
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