Place cashews into a bowl or container and pour enough water over them to cover. Set aside for at least 2 hours or overnight.
Drain and rinse the cashews after they have soaked. Place the cashews and remaining topping ingredients into a food processor. Process until it reaches a creamy, hummus-like consistency. Place in the refrigerator while you make the rest of the casserole.
Dice bacon and cut chicken breasts as noted. Cut up cauliflower, mushrooms and chives as well.
Heat a large skillet over medium heat and add diced bacon. Cook, stirring occasionally, until the bacon is just getting crispy, about 6-7 minutes. Remove and place on a paper towel lined plate.
Preheat oven to 400° Fahrenheit and grease a 9x13 baking dish with butter or ghee.
Spread the cauliflower and mushrooms out in the baking dish and mix together. Next, nestle the chicken pieces in with the cauliflower. Season everything with salt and pepper (about 1 tsp each) all over.
Sprinkle the bacon and 1/2 of the chives over the top of everything. Spread the topping over the top in an even layer. Sprinkle on the remaining chives on as the final topping.
Place dish the oven to roast for about 30-40 minutes, or until the chicken is completely done measuring an internal temperature of 165 degrees. Allow to cool for a few minutes before serving.
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