Easy Chicken Divan (Paleo, Whole30, Gluten Free)

6 standard portions

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Ingredients

• 1½ cups raw cashews
• 1½ pounds broccoli cut into bite-sized florets
• 4 cups cubed cooked chicken breast
• 1½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt, divided
• 3 cups chicken broth
• ⅓ cup nutritional yeast
• 3 tablespoons arrowroot powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• ¼ teaspoon Freshly ground black pepper
• ⅓ cup crushed plantain chips optional, leave off if doing a Whole30

Method

1. Place the cashews in a large bowl and soak them in boiling water for at least 15 minutes. Drain and set aside.
2. Heat the oven to 400°F with the oven rack in the middle position.
3. Cook the broccoli florets by adding them to a large pot of boiling water and simmering for 2 to 3 minutes or until bright green and tender crisp. Use a strainer to transfer the broccoli to a bowl or drain with a colander. (You can also steam the broccoli in the microwave for about 2 minutes in an Anyday bowl.)
4. Toss the cooked broccoli and chicken into a lightly greased 9 x 13-inch baking dish or a 3-quart casserole dish and season with ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt. Toss well to combine and make sure to arrange the filling in an even layer.
5. In a high speed blender, combine the drained cashews, broth, nutritional yeast, arrowroot powder, 1 teaspoon Magic Mushroom Powder (use less if your broth is salty), garlic powder, onion powder, dry mustard, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
6. Pour the sauce on top of chicken and broccoli, making sure all of the ingredients are mostly submerged. Sprinkle the crushed plantain chips on top of the casserole, if desired.
7. Pop the casserole in the oven and bake for about 20 to 25 minutes, or until the sauce is bubbly and hot. Scoop up and serve!