Whole30 Cream of Celery and Mushroom Baked Chicken
- Yield: 4 servings 1x
Ingredients
Scale
- 4 chicken breasts
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cups sliced mushrooms
- 2 cups chicken stock
- 2 stalks celery, one sliced, one finely diced
- 1 cup almond milk
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 cup lemon juice
- chopped chives to garnish
- *Optional – 4 russet potatoes + almond milk
Instructions
- 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 9×13 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.