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
Keyword casserole, mushroom, rice, whole30
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Author Cheryl Malik
2cupscooked chickendiced or shredded
1 12-ouncebagfrozen chopped broccolior about 2-2 1/2 cups fresh broccoli, steamed until tender-crisp
1 12-ouncebagfrozen cauliflower riceor a small head of cauliflower, riced
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.
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.
Add in coconut cream and whisk until smooth. Remove from heat.
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.