nonstick cooking spray
4 Tbsp extra-virgin olive oil, divided
2 cups sliced portabella mushrooms
1 cup diced sweet onion (preferably Vidalia)
1 container (8 oz) plant-based cream cheese
1 cup chicken broth
2 cups shredded cooked chicken breast
1 tsp herbes de Provence
1 large egg
1 cup almond flour
½ cup unsweetened almond milk
1 tsp baking powder
½ tsp fine sea salt
Preheat oven to 350°F. Spray large cast-iron skillet with nonstick cooking spray; set aside.
In large skillet, heat 2 tablespoons oil over medium heat. Add mushrooms and onion and cook 8 to 10 minutes or until tender, stirring occasionally. Add cream cheese and broth and stir until well blended. Stir in chicken and herbes de Provence.
Spread mixture evenly in prepared cast-iron skillet.In medium bowl, with whisk, stir remaining ingredients including remaining 2 tablespoons oil until well combined. Pour topping evenly over chicken mixture. Bake 30 minutes or until top is golden brown.
Recipe from Feast & Field