Creamy Mushroom and Chicken Spiralized Potato Casserole (Whole30, Paleo)
A healthy, Whole30, Paleo casserole full of creamy mushroom and chicken sauce topped on baked spiralized potatoes.
- 1 1/2 Tbs olive oil, , divided
- 16 ounces baby bella mushrooms, , sliced
- 3 medium potatoes, , spiralized = 5 cups spiralized potatoes ( I used the Chipper/ Chipping Blade of my Paderno Spiralizer)
- 1 tsp salt, , divided
- 1 1/4 tsp black pepper, , divided
- 1/4 tsp garlic powder
- 1 pound chicken tenderloins, , cut into bit sized pieces
- 1/2 cup minced onion, ( this was 1/2 of an onion for me)
- 1 heaping Tbs minced garlic, (this was 4 cloves for me)
- 1/2 tsp Herbes de Provence
- 1 cup canned coconut cream, , without preservatives (Savoy is the best)
Step 1: Bake the spiralized potatoes.
( I used the Chipper/ Chipping Blade of my Paderno Spiralizer) Put the spiralized potatoes into a large frying pan (I used this T-FAL 12 inch oven safe pan). Top the spiralized potatoes with 1/2 Tbs olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, and mix. Then put the pan into the oven and bake for 20 minutes. (After 20 minutes, remove them from the oven and set them aside, while leaving them in the pan). While the potatoes are baking move on to step 2.
Step 2: Start cooking the mushrooms.
Put 1/2 Tbs of olive oil onto a large frying pan and heat over medium high heat. Add the sliced baby bella mushrooms, and mix them into the oil. Cook the mushrooms until they are golden brown, about 15-20 minutes, while mixing every so often. First they will sweat, then the water will evaporate, and then they will turn golden brown. They will cook faster if you are using a larger pan, and slower in a smaller pan, so keep an eye on them. Leave them in the pan and set them aside once they are done.
Step 3: Prepare the chicken.
Put 1/2 cup minced onion, 1 Tbs minced garlic, and 1/2 Tbs of olive oil into a frying pan and mix. Cook over medium-high heat for 3 minutes. Add the bite sized chicken to the pan, top with 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp Herbes de Provence and mix. Cook for 5 minutes while mixing often, then set the chicken aside.
Step 4: Put it all together.
Put the pan of cooked mushrooms back over medium-high heat and add 1 cup of coconut cream, 3/4 tsp of black pepper, 1/2 tsp of salt, and the grilled chicken (make sure to scoop all the minced garlic and onion into the pan with the mushrooms). Mix everything together and let it boil for about 3 minutes.
Pour the creamy mushroom chicken mixture on top of the baked spiralized potatoes. Then, put the pan back into the oven for 15 minutes at 350 degrees F. Then set your oven to broil and cook for a few minutes more. (Keep an eye on it so it doesn't burn). Enjoy!