Ingredients
1 cup raw cashews (soaked in 1½ cups water overnight)
1 lb boneless, skinless, organic chicken breast, cut into 1-inch cubes
4 chicken sausages, sliced into chunks
1 cup canned organic diced tomatoes
1 lb baby bella mushrooms, sliced
2 cups canned organic pinto beans, drained and rinsed
Directions
1Preheat oven temperature to 375°.
2Drain cashews and rinse under cold water. Add cashews to a high-speed blender along with 2 cups of fresh water and the remaining sauce ingredients. Blend until smooth, about 1 minute. If the mixture is too thick, add more water. Set aside.
3Add remaining casserole ingredients except cilantro into a large mixing bowl. Add the creamy garlic sauce on top and mix well. Pour mixture into a glass baking dish, place into the oven, and bake for 35-40 minutes.
4The casserole should appear to be browned and bubbly. Take out of the oven and rest for 10 minutes to cool.
5Spoon 1 cup of the mixture onto each plate and top with cilantro.
6Store refrigerated in an airtight container for up to 3 days.
