- 4 Chicken Thighs
- 1 head of broccoli
- 1 head of cauliflower (for cauliflower “rice”)
- 1 package of shiitake mushrooms, sliced
- 8oz white cheddar, shredded
- 1 small red onion, diced
- 4 cloves garlic, minced
- 4 tbsp olive oil
- 8oz organic sour cream
- ½ C Avocado Mayo
- 2tsp Organic Better than Bouillon Reduced Sodium, Chicken (optional, sub ¼ c chicken stock and 2 tsp salt for less processed version)
- 2tsp Dijon Mustard
- 3 tsp S&B Oriental Curry Powder
- ½ Lemon, juiced
- 2 Tbsp Rice Vinegar
- Salt to taste
Preheat oven to 350 degrees.
Dice onion and place in ice water.
Prep Broccoli by chopping into approximately 1-inch florets, and remove outer skin from broccoli stems and cut into 1-inch pieces.
Cut chicken into 1-inch cubes. Add ½ of your olive oil to a pan or Dutch oven and heat on medium high until your oil is hot and sizzles when the chicken touches it. Add chicken to pan and brown. Add minced garlic about halfway through cooking. Cook for about 5-6 min until most pieces are golden brown, but not completely cooked through. Remove from pan and set aside.
Deglaze pan with rice vinegar, scraping browned bits off the bottom of the pan. Add one tbs. oil to same pan you just cooked chicken in. Add broccoli, cook for about 5 minutes until it starts to soften but still crisp and remove from pan and set aside.
Add remaining oil to the same pan and add shitake mushrooms cook for 3-4 minutes or until mushrooms brown and soften, then remove from heat.
Combine sour cream, Bouillon (if not using, add ¼ c chicken stock and 2 tsp salt), mayo, mustard, curry, lemon, onions and cheese to make the sauce.
Get a casserole dish, or dutch oven if using, and place the chicken as an even layer on bottom of dish. Then add the broccoli on top of chicken, then sauce both in even layers, and lastly sprinkle mushrooms on top evenly and slightly press into sauce.
Place in oven for about 25-30 minutes, or until sauce is set and slightly brown and bubbling on top.
While casserole is cooking make your cauliflower rice by first cutting off all florets from the head of cauliflower. Then place florets in a food processor and pulse until it resembles a rice texture. Bring water to a boil and add 2 tsp salt. Put the cauliflower rice in the boiling water for about 3 minutes and strain using a mesh sieve.