Paleo Chicken Broccoli “Rice” Casserole
A creamy, comforting casserole packed with chicken, broccoli, and cauliflower “rice” in a savory dairy-free sauce—perfect for paleo, Whole30, and keto lifestyles!
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 6 1x
- Category: Main
- Cuisine: American, Paleo
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 lb broccoli florets
- 12 oz cauliflower “rice”
- ½ lb nitrate-free bacon
- 3 Tbsp ghee or bacon fat
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 Tbsp tapioca flour or arrowroot
- 1¾ cups chicken bone broth
- ½ cup full-fat coconut milk
- 1 Tbsp spicy brown mustard
- 2 Tbsp nutritional yeast (optional)
- 1 tsp fresh sage, minced
- 1 Tbsp fresh rosemary, minced
- 3 Tbsp avocado or olive oil, divided
- Sea salt and black pepper
Instructions
- Preheat oven to 425°F. Toss chicken with 1½ Tbsp oil, salt, and pepper on a baking sheet. On another sheet, toss broccoli with 1½ Tbsp oil, salt, and pepper. Roast chicken 20-25 min, broccoli 15-20 min, flipping/stirring halfway.
- Lower oven to 400°F. Cook bacon in a skillet until crisp; drain and crumble.
- In a saucepan, heat ghee. Sauté onion until translucent, add garlic and cook 1 min. Whisk tapioca into broth, add to pan with coconut milk, mustard, and nutritional yeast. Bring to a boil, then simmer 1 min until thick. Stir in herbs, salt, and pepper.
- Add cauliflower rice to the sauce, cook 1-2 min to soften. Remove from heat.
- Cut or shred chicken. In a casserole dish, combine chicken, broccoli, and sauce mixture. Top with crumbled bacon.
- Bake at 400°F for 20 min, until bubbling and hot. Rest 5 min before serving.
Notes
- Use pre-riced cauliflower for speed.
- Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Reheat covered in a 350°F oven or microwave until hot.
Find it online: https://paleo.recipes/paleo-chicken-broccoli-rice-casserole/