I should have known I was doomed when I made this meal on “national ugly failed recipe day”. I’m not even kidding, it IS a real day that I learned from a fellow blogger friend. But this recipe is NOT a failure, in fact, it’s amazing and comforting, and full of flavor… it’s not that pretty. Maybe even labeled just plain ugly. But don’t be fooled, this Whole30 cream of celery and mushroom baked chicken is DELICIOUS!
There’s a day for everything, I swear. Stub your toe? There’s a day for that. Want a waffle topped with anchovies? There’s a day for that. Are a blogger that loves Anthology candles, has a toddler, is addicted to plantain chips, and wears a ponytail everyday? There SHOULD be a day for that!
So of COURSE there is a day out of the 365 devoted to ugly recipes. Maybe I’m being to hard on this tasty dish, but this one was tough to spruce up!
My husband, God bless him. He’s always honest. Sometimes brutally honest. Anyone else have a hubby like that? He always says, “would you rather me LIE?!” and sometimes it’s like, yeah whatever – just tell me what I want to hear! Am I right or totally wrong? So when I texted him a photo of this meal, he said it looked like salisbury steak you get in your high school lunch cafeteria. Ummmm…..?
I guess I can’t really take him too seriously on this one. The poor man can barely boil a pot of water. He knows he’d starve without me (he’s said it himself). So whateves, this meal may look like something the lunch lady would make, but I’m no hair-netted lunch lady, and this is so far from some bland meal you’d find in your high school cafeteria.
This paleo, Whole30 compliant cream of celery and mushroom baked chicken takes the traditional ‘cream of condensed soup’ casserole dinner your momma used to make and totally transforms it into a healthy, fresh, and tasty dish you can feel good about eating. Made with all real-food ingredients, this dinner is an all out comfort food meal.
To start, sauté diced onion, mushrooms, and celery in a large pan over medium high heat. Add the chicken stock and bring to a simmer. Combine the almond milk and almond flour then add to the broth. Once heated and well combined, pour into a food processor or blender and blend until smooth.
Cut the chicken breasts into thirds or fourths (depending on the size) and place in the bottom of a large casserole or glass dish. Top with remaining diced celery, then pour the blender mixture on top.
Bake at 350 degrees for one hour. This dish makes quite a bit of leftover sauce, which is a perfect gravy to serve with mashed potatoes! You can even freeze the sauce and save for a later day. Garnish with fresh chives and then DEVOUR.
Time Saver Tip
Make the cream sauce beforehand and refrigerate until ready to pour on the chicken and bake. Double the recipe and freeze if desired for gravies or a cream sauce for future dishes.
- 4 chicken breasts
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 2 cups sliced mushrooms
- 2 cups chicken stock
- 2 stalks celery, one sliced, one finely diced
- 1 cup almond milk
- ½ cup almond flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ cup lemon juice
- chopped chives to garnish
- *Optional - 4 russet potatoes + almond milk
- Preheat oven to 350 degrees
- Heat the olive oil on medium high in a large saucepan. Add the diced onions and sauté for 3-4 minutes
- Add the sliced mushrooms and one stalk sliced celery. Sauté an additional 3-4 minutes until mushrooms and celery are soft
- Pour in the chicken stock and bring to a simmer, then add the spices
- Combine the almond milk and almond flour, stirring well until combined
- Add the milk/flour mixture to the pan and stir well
- Pour the contents of the pan into a blender or food processor and blend until well combined
- Cut the chicken breasts into thirds or fourths (large strips), depending on the size of the breast
- Place the chicken into the bottom of a 9x13 casserole dish and top with remaining diced celery
- Pour the blender mix on top of the chicken and celery then bake for one hour
- Serve excess sauce over mashed potatoes and garnish with chopped chives
- To make potatoes, poke or spear holes into 4 russet potatoes and place into the oven with the chicken. Let cook for an hour. Once potatoes are soft, cut them open and carefully (they will be hot) scoop out the insides into a large bowl. Discard the skin. Pour in roughly 1 cup of almond milk and using a hand or stand mixer, beat well until creamy - making mashed potatoes. Add more almond milk if needed.