Paleo Chicken Broccoli “Rice” Casserole {Whole30, Keto}

There’s something magical about a bubbling casserole fresh out of the oven—the kind that fills your kitchen with savory aromas and promises cozy comfort in every bite. For me, chicken broccoli “rice” casserole is pure nostalgia, a dish that brings me back to family dinners where laughter was as plentiful as seconds. But as I started prioritizing health and whole foods, I wanted to recreate that classic comfort—minus the grains, dairy, and processed ingredients.

Enter this Paleo Chicken Broccoli “Rice” Casserole: all the creamy, hearty goodness you crave, but made entirely with real, nourishing ingredients. Inspired by the casseroles I grew up with, this version swaps in cauliflower “rice” for grains, coconut milk for cream, and a clever blend of nutritional yeast and fresh herbs to mimic that cheesy flavor—without a shred of dairy. And let’s not forget the crispy bacon on top, because a little bacon makes everything better.

This recipe is a weeknight hero and a meal-prep superstar. It’s Whole30, keto, and paleo-friendly, but most importantly, it’s delicious enough to win over even the skeptics at your table. I first tested this casserole during a chilly January Whole30, and it quickly became a staple—my family couldn’t get enough. Whether you’re looking for a comforting dinner, a make-ahead lunch, or a dish to share at your next potluck, this casserole delivers all the flavor and satisfaction, with none of the compromise.

Recipe Overview

This casserole comes together in about 50 minutes, with just 5 minutes of hands-on prep and the rest in the oven or on the stovetop. It serves six hearty portions, but you can easily double the recipe for a crowd or halve it for a cozy dinner for two. The steps are straightforward—roast your chicken and broccoli, crisp up some bacon, whip up a creamy sauce, and bring it all together in a casserole dish for a final bake.

If you’re new to paleo or grain-free cooking, don’t worry—this recipe is beginner-friendly and forgiving. The hardest part is waiting for it to finish baking! All you need is a baking sheet, a skillet, a saucepan, and your favorite casserole dish. If you’re missing something, I’ve got clever workarounds below.

This casserole is also a meal-prepper’s dream. It reheats beautifully, making it perfect for lunches or quick weeknight dinners. You can even assemble it ahead and bake it off when you’re ready, or freeze portions for a rainy day.

Ingredients

Every ingredient in this casserole has a purpose, working together to create layers of flavor and texture.

• Chicken Breasts: The star of the show, providing lean protein and a satisfying bite. I recommend boneless, skinless breasts for quick roasting and easy shredding, but thighs work too for extra juiciness. If you’re short on time, rotisserie chicken is a great shortcut.
• Broccoli Florets: Roasted until just tender, broccoli brings color, crunch, and a subtle sweetness. Fresh is best for roasting, but frozen florets can be used in a pinch—just thaw and pat dry first.
• Cauliflower “Rice”: This grain-free swap soaks up the creamy sauce and keeps the dish light. Pre-riced cauliflower is a huge time-saver, but you can pulse fresh florets in a food processor if you prefer.
• Bacon: Adds smoky, salty crunch to every bite. Look for nitrate-free, sugar-free bacon if you’re Whole30 or keto. Turkey bacon or pancetta also work.
• Ghee or Bacon Fat: For sautéing onions and garlic, lending a rich, buttery base to the sauce. Avocado oil is a fine substitute.
• Onion & Garlic: The aromatic backbone, sautéed until sweet and fragrant.
• Tapioca Flour or Arrowroot Starch: Thickens the sauce to a luscious, creamy consistency without grains. Both are paleo-friendly and easy to find in most grocery stores.
• Chicken Bone Broth: Adds depth and body to the sauce. Opt for a high-quality, low-sodium broth—homemade if you have it.
• Full-Fat Coconut Milk: The secret to dairy-free creaminess. Don’t worry about coconut flavor—it disappears beneath the herbs and spices.
• Spicy Brown Mustard & Nutritional Yeast: These two ingredients are game-changers. The mustard adds tang and complexity, while nutritional yeast brings a “cheesy” note. Nutritional yeast is optional but highly recommended for that classic casserole flavor.
• Fresh Sage & Rosemary: These herbs lift the whole dish, adding freshness and a savory, almost holiday-like aroma. Dried herbs can be used in a pinch, but fresh is best.
• Sea Salt & Black Pepper: Season to taste, layering as you go for the best flavor.

Shopping Tips:
Look for pre-chopped cauliflower rice and broccoli to save time. Fresh herbs are usually found in the produce section, and nutritional yeast is often in the natural foods aisle. Choose a coconut milk with minimal additives for the creamiest result.

Substitutions:

• Use rotisserie chicken or leftover turkey for speed.
• Sub olive oil for ghee or bacon fat if needed.
• Arrowroot can swap for tapioca flour.
• If you tolerate dairy, a sprinkle of sharp cheddar or Parmesan on top is delicious (but not paleo/Whole30).
• For extra veggies, add sautéed mushrooms, spinach, or kale.

Preparation Notes:
Let your chicken rest at room temperature for 10 minutes before roasting for even cooking. Pre-chop veggies and measure out spices for a smooth workflow.

Step-by-Step Method

Roast the Chicken and Broccoli
Preheat your oven to 425°F. Place chicken breasts on a baking sheet, drizzle with half the olive oil, and season generously with salt and pepper. On a separate parchment-lined sheet, toss broccoli florets with the remaining oil, salt, and pepper. Roast chicken for 20-25 minutes, flipping halfway for even browning. Broccoli needs just 15-20 minutes—stir once so it cooks evenly. You’re looking for golden edges and fork-tender broccoli, and chicken that’s just cooked through (juices run clear).Tip: Don’t overcrowd the pans, or the veggies will steam instead of roast.

Crisp the Bacon
While the oven works its magic, cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels. Save a tablespoon or two of the rendered fat for the sauce, if you like.Lesson learned: Watch the bacon closely—crispy is good, burnt is not!

Make the Creamy Sauce
In a medium saucepan, heat ghee or bacon fat over medium heat. Add chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in minced garlic and cook another minute, just until softened.In a small bowl, whisk tapioca flour into the chicken broth until smooth. Pour this into the pan, followed by coconut milk, mustard, and nutritional yeast (if using).

Whisk constantly as you bring it to a gentle boil—this activates the thickener. Once boiling, reduce to a simmer and cook for another minute, stirring until the sauce is thick and velvety. Season with salt, pepper, sage, and rosemary.Sensory cue: The sauce should coat the back of a spoon and smell herbaceous and rich.Troubleshooting: If the sauce is too thick, add a splash more broth. Too thin? Simmer another minute.

Add the Cauliflower Rice
Stir the cauliflower rice into the hot sauce, letting it soften just slightly—about 1-2 minutes. This keeps it from getting mushy in the oven.

Assemble the Casserole
Lower oven temp to 400°F. Cut or shred the roasted chicken into bite-sized pieces. In a large casserole dish, layer the chicken, roasted broccoli, and sauce/cauli rice mixture. Gently fold everything together so it’s evenly coated.

Top and Bake
Crumble the cooked bacon over the top. Bake uncovered for 20 minutes, until the casserole is bubbling and the cauliflower rice is tender. If you like a golden top, broil for the last 2 minutes—just watch closely!Visual cue: The casserole should be hot and bubbling at the edges, with a lightly crisped top.

Serve and Enjoy
Let the casserole rest for 5 minutes before serving—this helps the sauce set and makes for cleaner slices.

Variations & Customization

This casserole is endlessly adaptable.

• Dairy-Free & Vegan: Swap chicken for cooked chickpeas or white beans, and use coconut yogurt or a cashew-based sauce for extra creaminess.
• Spice It Up: Add a pinch of red pepper flakes or a swirl of buffalo sauce for heat.
• Special Occasion: Top with toasted almond slivers or a handful of fresh herbs for a festive touch.
• Seasonal Swaps: In spring, add asparagus tips or peas. In fall, try roasted butternut squash or mushrooms.
• Budget-Friendly: Use frozen broccoli and cauliflower rice, or substitute turkey for chicken after the holidays.

Serving & Storage

For a restaurant-worthy presentation, serve each portion with a sprinkle of fresh herbs and a wedge of lemon on the side. This casserole pairs beautifully with a crisp green salad, roasted sweet potatoes, or a glass of dry white wine like Sauvignon Blanc.

Storage:
Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions—wrap tightly and label with the date.

Reheating:
Reheat in a 350°F oven, covered, for 15-20 minutes, or microwave in 1-minute bursts until hot. Add a splash of broth if needed to loosen the sauce.

Batch Cooking:
Double the recipe and assemble in two dishes—bake one now, freeze one for later. Thaw overnight in the fridge before baking.

Print