Creamy Dijon Chicken Casserole: Whole30, Paleo, and Gluten-Free

Let me introduce you to a dish that’s comforting, hearty, and absolutely delicious: Creamy Dijon Chicken Casserole. Imagine tender chicken, crispy bacon, and fresh veggies all wrapped in a rich, dairy-free Dijon cream sauce. Sounds amazing, right? This is my modern twist on the classic Chicken Divan – the retro casserole known for its creamy, indulgent flavor. But here’s the difference: no cheese overload, no gluten, and totally Whole30 and Paleo-friendly. It’s perfect for busy weeknights or prepping meals ahead of time. Trust me, once you try it, you’ll want to make it again and again.

Quick Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Serves: 6

Scaling It Up (or Down)

Cooking for two? Just halve everything. Hosting a crowd? Double the recipe and bake it in two dishes. Easy.

How Hard Is It?

Relax, this recipe is beginner-friendly. The trickiest part? Thickening the sauce. But don’t worry – just keep stirring, and you’ll nail it.

Tools You’ll Need

• A 9×13-inch casserole dish
• A saucepan (for the sauce)
• Mixing bowls for prep
• A whisk (helps keep the sauce smooth)

Pro Tip: No whisk? Use a fork. Also, if you don’t have a saucepan, a deep skillet works just fine.

Ingredients

The Main Players:

• 1 lb shredded chicken breast – Leftover chicken or store-bought rotisserie works great.
• 6 oz cooked bacon – Cook until crispy, then chop it up.
• 3 cups frozen hash browns – Check the label to make sure they’re Whole30-compliant (no sneaky additives). Shredded fresh potatoes are another option, but they’ll bake faster.
• 2 crowns broccoli – Aim for about 2 cups of bite-sized florets.
• 1 white onion – Dice it (about 1½ cups).
• 1 cup mushrooms – Slice for an earthy flavor boost.

For the Sauce:

• 1 can (13.5 oz) coconut cream – This makes the sauce creamy without dairy.
• ½ cup chicken broth – Adds rich flavor.
• ½ cup almond milk – Balances the creaminess.
• 2 tbsp ghee – Or use coconut oil if you prefer.
• 1 tbsp minced garlic – Fresh gives the best taste.
• 3½ tbsp Dijon mustard – Go for a Whole30-compliant brand.
• 2 tsp dried herbs (thyme, parsley, rosemary) – Adds a herby touch.
• 1 tsp salt + ½ tsp pepper – Adjust to suit your tastes.
• 1½ tbsp arrowroot flour mixed with 2 tbsp water – To thicken the sauce.

Let’s Cook!

Step 1: Prep the Ingredients

Start by preheating your oven to 400°F (200°C) and lightly grease your casserole dish to prevent sticking. Gather your shredded chicken, cooked and chopped bacon, broccoli florets, hash browns, diced onion, and sliced mushrooms. Combine everything in the casserole dish, mixing well to ensure that each scoop is packed with flavor. With all the ingredients evenly distributed, you’re off to a great start.

Step 2: Make That Sauce

Next, it’s time to prepare the creamy Dijon sauce that ties everything together. In a medium-sized saucepan, melt the ghee over medium heat. Once it’s melted, toss in the minced garlic and let it sauté for about a minute or two, just until its aroma fills the kitchen. Now, add the coconut cream, chicken broth, almond milk, Dijon mustard, dried herbs (thyme, parsley, and rosemary), salt, and pepper. Stir the mixture as it heats, bringing it to a gentle simmer. Once the sauce begins to bubble lightly, it’s time to thicken it. Quickly whisk in the arrowroot slurry (arrowroot flour mixed with water) and keep whisking until the sauce thickens to a creamy consistency.

Step 3: Assemble and Bake

With the sauce ready to go, pour it over the chicken and vegetable mixture in the casserole dish. Stir everything thoroughly to make sure the sauce coats every bit of chicken, bacon, and veggie in the dish. Once it’s evenly mixed, spread the ingredients into a level layer. Place the dish in the preheated oven and bake uncovered for about 1 hour. You’ll know it’s done when the top is golden, slightly crisp, and bubbling in all the right ways.

Ways to Make It Yours

Dietary Swaps

• Going vegan? Swap the chicken for jackfruit or tofu and use coconut bacon.
• On keto? Skip the hash browns and use extra broccoli or cauliflower rice.

Spice It Up

Love heat? Sprinkle in some chili flakes or smoked paprika for a kick.

Seasonal Twist

Try zucchini or bell peppers in the summer. In winter, add hearty root veggies like carrots or parsnips.

Serving and Storing

What to Serve It With

This casserole is hearty on its own, but it pairs wonderfully with:

• Cauliflower rice
• Sautéed green beans
• A crisp salad (think cucumber and tomato)

Leftovers, Anyone?

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm individual portions in the microwave or the oven at 350°F until hot (about 15–20 minutes). If it looks a little dry, add a splash of almond milk to freshen it up.
• Freezing: Assemble the casserole but hold off on baking. Wrap it tightly and freeze for up to 2 months. When you’re ready to cook, thaw it overnight in the fridge and bake as usual.

This casserole is all about rich, creamy comfort – without breaking any dietary rules. It’s easy to make, endlessly adaptable, and a crowd-pleaser every single time. Give it a shot, and let me know how it goes. Happy cooking!

What do you think? Ready to try it?

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