Whole30 Cream of Celery and Mushroom Baked Chicken

A filling and flavorful Whole30 compliant dinner. Made with all natural ingredients, this cream of celery and mushroom baked chicken is perfect paired with mashed potatoes!

5 from 4 reviews




  1. Preheat oven to 350 degrees
  2. Heat the olive oil on medium high in a large saucepan. Add the diced onions and sauté for 3-4 minutes
  3. Add the sliced mushrooms and one stalk sliced celery. Sauté an additional 3-4 minutes until mushrooms and celery are soft
  4. Pour in the chicken stock and bring to a simmer, then add the spices
  5. Combine the almond milk and almond flour, stirring well until combined
  6. Add the milk/flour mixture to the pan and stir well
  7. Pour the contents of the pan into a blender or food processor and blend until well combined
  8. Cut the chicken breasts into thirds or fourths (large strips), depending on the size of the breast
  9. Place the chicken into the bottom of a 9×13 casserole dish and top with remaining diced celery
  10. Pour the blender mix on top of the chicken and celery then bake for one hour
  11. Serve excess sauce over mashed potatoes and garnish with chopped chives
  12. 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.