Print
Whole30 casserole with chicken, broccoli, rice, and mushrooms

Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms (Paleo)

This Whole30 casserole is a perfect Whole30 fall recipe, loaded with warming and filling ingredients. This Whole30 casserole is made with chicken, broccoli, cauliflower rice, and mushrooms, making it full of protein, fiber, and healthy fats! This Whole30 casserole makes plenty of leftovers, making healthy lunches easy. With a homemade cream of mushroom soup, you'll love this Whole30 casserole on a round or anytime.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 2 cups cooked chicken diced
  • 1 12-ounce bag frozen chopped broccoli or about 2-2 1/2 cups fresh broccoli, steamed until tender-crisp
  • 1 12-ounce bag frozen cauliflower rice or a small head of cauliflower, riced
  • 1/2 cup paleo mayonnaise
  • 1/2 cup sliced almonds
  • salt to taste
  • 1/4 cup fresh parsley chopped

Cream of Mushroom Soup

  • 2 tablespoons ghee or butter if not on Whole30
  • 8 ounces mushrooms diced
  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 3/4 cup chicken broth if not only Whole30 and using white wine, use 1/2 cup chicken broth
  • 1/4 cup white wine if not only Whole30
  • 1 cup coconut cream
  • 1/4-1 teaspoon dried thyme or other dried herb like tarragon, basil, etc. If you use dried herbs rather than ground, use 1/2-1 teaspoon. If using ground herbs, use 1/4 teaspoon
  • 2 tablespoons arrowroot powder
  • 1/4 cup nutritional yeast

Instructions

  1. Preheat oven to 350º.
  2. In a large saucepan, heat ghee or butter over medium heat. Add mushrooms and onion and sauté 5-10 minutes or until softened. Add minced garlic and cook about 30 seconds, stirring constantly, or until fragrant.
  3. Add chicken broth and white wine (if using) and use a whisk to loosen the browned bits on the surface of the saucepan. Bring mixture to a boil and reduce heat to medium. Sprinkle in arrowroot powder, salt, dried herb, and nutritional yeast, then boil mixture until reduced by about 1/3 or 1/2. Use an immersion blender to blend mixture until about half smooth, leaving a a few pieces of mushroom.
  4. Add in coconut cream and whisk until smooth. Remove from heat.
  5. Combine cooked chicken, broccoli, cauliflower rice, mayonnaise, and cream of mushroom soup in a 9x13" casserole dish and stir to combine. Top with sliced almonds then bake 20-30 minutes or until bubbly. Remove from heat and let cool slightly before serving. Top with fresh parsley to serve.