Mushroom Chicken Bake
4 servings @ 275 cal/ea.– 1 hour
4 cups sliced mushrooms
2 yellow onions, chopped
1 cup water
1 cup almond milk
1 lb chicken boneless skinless chicken breast (cut into at least 4 pieces)
2 potatoes with skins, cubed
4 tbsp spicy brown mustard or 1 tsp mustard powder
4 tbsp minced garlic
1 tsp salt
Preheat oven to 400F.
Sautee mushrooms, onions, and 3 tsp garlic until well done.
Dump sautéed veggies into blender/food processor with mustard rest of garlic (and don’t stop until it’s officially a liquid).
Add water and almond milk and blend one more time.
Place cubed potato and chicken in casserole or baking dish and cover with mushroom goop.
Bake uncovered for 45 minutes. (Add 5-10 minutes if the chicken/potatoes aren’t cooked through)
Let cool at least 20 minutes, then package up for freezing!