3/4 cup cashews
2 tablespoons ghee, butter, or coconut oil
4 shallots, minced
4 oz cremini mushrooms, finely chopped
3 cloves garlic, minced
2 tablespoons GF flour (tapioca, garbonzo or coconut)
4 cups chicken stock
1-2 teaspoons gluten-free soy sauce, or coconut aminos for soy-free
1/2-1 teaspoon hot sauce, depending on how spicy you like it
3 cups cooked red or black quinoa (see below for instructions)
2 cups cooked shredded chicken, you can use rotisserie chicken
3 cups broccoli, chopped into small florets
.125 tsp salt/pepper
Preheat the oven to 375F. Pour 1 cup of boiling water over the cashews and let sit for 30 minutes while you prepare the rest of the ingredients.
In a large pan, heat the ghee over medium heat until shimmering. Add the shallots, mushrooms, garlic, and a pinch of salt and pepper. Cook until softened, about 7-9 minutes. Sprinkle the flour over the mushroom mixture and cook for 2-3 minutes.
While whisking constantly, slowly pour in 3 cups of the chicken stock. Bring to a simmer and cook for about 5 minutes, until thickened.
Meanwhile, drain and rinse the cashews. Place them in a high-speed blender with 1/2 cup of chicken stock. Blend until completely smooth. Add the cashews to the sauce mixture along with the soy sauce and hot sauce. Remove from the heat.
Stir the brown rice, chicken, and broccoli into the sauce. Taste and season with additional salt if needed and plenty of black pepper. Add up to 1/2 cup additional chicken stock if the mixture looks too thick. Pour into a greased 3-quart casserole dish. Combine the corn chips with the ghee and sprinkle evenly over the top.
Bake for 25-30 minutes until bubbly and golden on top. Enjoy!
Makes 8 servings
Rinse and soak quinoa for 1-2 hours before cooking
For nut free replace cashew blend with tahini
— Take out the chicken and top with Daiya cheese shreds