Ingredients

• 4 cups cooked and shredded chicken
  
• 2 tbsp olive oil
  
• 2 heads broccoli, florets removed
  
• 10 cremini mushrooms, sliced
  
• 1/2 small onion, diced
  
• 1 cup chicken broth
  
• 1 recipe Vegan Alfredo Sauce
  
• Salt and pepper, to taste
  
• Rosemary, for garnish

Instructions

1. Prepare the Vegan Alfredo Sauce first and set it aside. (It can also be prepared a day ahead and refrigerated.)
2. Preheat your oven to 400°F.
3. Warm the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion, cooking for about 3 minutes.
4. Add the broccoli florets—cut into bite-size pieces—to the pan and continue cooking for another 3 minutes, or until the broccoli has brightened and softened slightly.
5. Spread the shredded chicken evenly across the bottom of a 9×13-inch casserole dish. Layer the sautéed vegetables over the chicken.
6. Whisk the chicken broth into the Vegan Alfredo Sauce. Pour this mixture evenly over the casserole, using a spatula to help distribute it if needed.
7. Bake for 20–25 minutes, or until the sauce is bubbling and has thickened a bit.
8. Add a sprinkle of fresh rosemary before serving, if you like.

• The Vegan Alfredo Sauce requires pre-soaked cashews, so plan ahead when prepping the recipe.
  
• This casserole keeps well and makes a great meal-prep option.