Step 1

Make the Vegan Alfredo Sauce and set aside. This can also be made the day before and stored in the fridge.

Step 2

Preheat the oven to 400 degrees fahrenheit.

Step 3

Heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion and stir for 3 minutes. Add the broccoli florets (make sure they're in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.

Step 4

Place the shredded chicken in a 9x13-inch casserole dish, covering the bottom. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.

Step 5

Stir the chicken broth into the Vegan Alfredo sauce, then pour on top of the broccoli in the casserole dish. Use a spatula if needed to make sure everything is well coated.

Step 6

Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened. Garnish with fresh rosemary if desired and serve immediately.