Paleo Chicken Casserole

There’s something deeply comforting about a casserole bubbling away in the oven—the aroma fills the kitchen, promising a meal that’s both nourishing and satisfying. For years, I’ve chased that perfect balance: a dish that feels indulgent but leaves you feeling energized, not weighed down. Enter my Paleo Chicken Casserole—a creamy, veggie-packed bake that’s dairy-free, gluten-free, and brimming with flavor.

Casseroles have a long history in American kitchens, evolving from humble, one-dish meals designed to stretch ingredients and feed a crowd. Traditionally, they’re loaded with cheese, cream, and grains, but the Paleo movement has inspired a new generation of casseroles that celebrate whole foods and creative swaps. My version draws inspiration from classic chicken-and-rice casseroles but ditches the dairy and grains in favor of a luscious cashew-based sauce and a hearty mix of broccoli, mushrooms, and cauliflower rice.

What makes this casserole truly special? It’s the sauce—a silky blend of sautéed onions, garlic, cashews, and nutritional yeast that delivers all the creamy, “cheesy” comfort you crave, without a drop of dairy. I first developed this recipe when a friend challenged me to make her favorite childhood casserole Paleo-friendly. After a few experiments (and more than a few taste tests), this version became a staple in my kitchen. It’s a dish that feels like a hug—warm, satisfying, and endlessly adaptable.

Recipe Overview

Let’s talk logistics. This Paleo Chicken Casserole is weeknight-friendly, but also perfect for meal prep or sharing at a potluck. Here’s what to expect:

Total time: About 50 minutes (20 minutes prep, 30 minutes bake). If you already have cooked chicken, you’ll save even more time.

Servings: The recipe yields 6 generous servings. Scaling up? Just double the ingredients and use a larger baking dish—or split between two pans for easy freezing.

Difficulty: Beginner-friendly! If you can sauté veggies and use a blender, you can master this casserole. I’ll walk you through each step, with tips to make it even easier.

Essential equipment:

• 9×13-inch casserole dish
• Large sauté pan
• Blender (high-speed works best for a silky sauce)
• Cutting board, knife, and spatula
  Don’t have a blender? A food processor works, though the sauce may be a bit rustic (still delicious!).

Make-ahead strategies:

• Assemble the casserole up to a day in advance, cover, and refrigerate.
• The sauce can be made 2 days ahead and stored in the fridge.
• Leftovers freeze beautifully—portion into single servings for grab-and-go lunches.

Ingredients

Every ingredient in this casserole plays a role—let’s break it down:

• Shredded chicken: The backbone of the dish. I often use leftover roasted chicken or a store-bought rotisserie bird (just check for Paleo-friendly ingredients). Poached or baked chicken breasts or thighs work equally well. For best texture, shred while still warm.
• Broccoli: Adds color, crunch, and nutrients. Fresh broccoli florets are ideal, but frozen (thawed and well-drained) works in a pinch. Chop into bite-sized pieces for even cooking.
• Cauliflower rice: This grain-free staple soaks up the sauce and gives the casserole body. You can find it pre-riced in most grocery stores, or pulse florets in a food processor. If using frozen, squeeze out excess moisture.
• Mushrooms: Bring earthy depth and umami. Both fresh and canned mushrooms work—if using canned, drain well. Sautéing them first concentrates their flavor.
• Onion: Used in both the veggie mix and the sauce, onions add sweetness and complexity. White or yellow onions are best.
• Olive oil: For sautéing veggies and building flavor. Avocado oil is a fine substitute.
• Sauce ingredients:
  • White onion & garlic: Sautéed until soft, they form the sauce’s aromatic base.
  • Vegetable broth: Adds moisture and blends the flavors. Opt for low-sodium to control saltiness.
  • Raw cashews: When blended, these create a creamy, dairy-free sauce. Look for unsalted, raw cashews in the bulk bins or natural foods section. Soak in hot water for 10 minutes if your blender isn’t high-powered.
  • Lemon juice: A splash brightens the sauce, balancing richness.
  • Nutritional yeast: The secret to “cheesy” flavor without dairy. This B-vitamin-rich ingredient is widely available in natural foods stores and some supermarkets.
  • Salt & black pepper: Essential for seasoning—taste as you go.

Substitutions and Preparation Notes:

• Chicken: Swap for leftover turkey, or use cooked shredded pork for a twist.
• Broccoli: Try zucchini, spinach, or kale for seasonal variety.
• Cauliflower rice: Riced parsnip or sweet potato add a different flavor profile.
• Cashews: For nut allergies, sunflower seeds or soaked macadamia nuts can work, though the flavor will change.
• Nutritional yeast: If not available, a bit of miso paste adds umami (not strictly Paleo, but delicious).
• Lemon juice: Apple cider vinegar is a decent stand-in.

Shopping Tips:

• Look for pre-riced cauliflower and pre-shredded chicken to save time.
• Buy broccoli when it’s in season (fall/winter) for best flavor and value.
• Cashews are often cheaper in bulk or at warehouse stores.
• Nutritional yeast keeps for months—stock up and sprinkle on roasted veggies or salads.

Step-by-Step Method

1. Preheat and Prep:
Set your oven to 400°F (205°C). Gather all your ingredients—mise en place makes the process smooth.

2. Sauté the Veggies:
Heat olive oil in a large sauté pan over medium heat. Add mushrooms and diced onion. Sauté until the mushrooms release their moisture and begin to brown, and the onion turns translucent—about 4-5 minutes. You’ll notice a savory aroma and the veggies will glisten. Toss in the broccoli florets (bite-sized is key for even cooking) and cook for 2 minutes, just until bright green. Add cauliflower rice, stirring for another 2 minutes. The goal is to soften the veggies slightly—they’ll finish cooking in the oven.

Pro Tip: Don’t overcrowd the pan; veggies sauté best in batches for maximum caramelization.

3. Layer the Casserole:
Spread shredded chicken evenly in a 9×13-inch casserole dish. Top with your sautéed veggie mixture, smoothing into a flat layer. This ensures every bite gets a bit of everything.

4. Make the Sauce:
In a clean pan, combine diced onion and 1 cup of vegetable broth. Cook over medium to medium-high heat for about 8 minutes, stirring often, until the onion is meltingly soft and the broth has evaporated. Add minced garlic and cook 2 minutes more—your kitchen will smell incredible. If there’s any liquid left, keep cooking until it’s gone; you want a thick, almost jammy base.

5. Blend the Sauce:
Transfer the cooked onion and garlic to a blender. Add ½ cup more broth, cashews, lemon juice, nutritional yeast, salt, and pepper. Blend on high until the sauce is silky smooth—about 2 minutes. If it’s too thick, add more broth, a tablespoon at a time, until pourable but not watery. Taste and adjust seasoning; a bit more lemon or salt can really make it pop.

Troubleshooting:

• Sauce too thick? Add broth.
• Sauce too thin? Blend in a few more cashews or simmer to reduce.
• Not creamy enough? Make sure cashews are fully blended.

6. Assemble and Bake:
Pour the sauce over the casserole, using a spatula to ensure even coverage. Every nook and cranny should be coated—this is where the magic happens. Bake uncovered for about 20 minutes, or until the sauce is bubbling at the edges and slightly thickened. The aroma will be irresistible, and you’ll see golden spots on top.

7. Garnish and Serve:
Let the casserole rest for 5 minutes before serving. Sprinkle with fresh rosemary or parsley for a burst of color and freshness.

Variations & Customization

One of the joys of this casserole is its adaptability. Here’s how you can make it your own:

Dietary Modifications:

• For nut-free: Use sunflower seeds or coconut cream in the sauce.
• For keto: Swap cashews for macadamia nuts and reduce cauliflower rice.
• For AIP (Autoimmune Protocol): Omit nutritional yeast and use coconut cream.

Spice Level:

• Add a pinch of red pepper flakes or diced jalapeño to the sauce for gentle heat.
• Stir in smoked paprika for a subtle warmth.

Elevated Versions:

• Top with crispy bacon or pancetta before baking for extra savoriness.
• Add a layer of sautéed leeks or caramelized onions for depth.

Seasonal Adaptations:

• In spring, swap broccoli for asparagus and peas.
• In autumn, use roasted butternut squash or Brussels sprouts.

Budget-Friendly:

• Use frozen veggies and bulk chicken thighs.
• Substitute half the cashews with white beans (not Paleo, but economical).

Serving & Storage

Presentation elevates the humble casserole. Here’s how to make it shine:

Plating Suggestions:

• Serve in shallow bowls, garnished with fresh herbs and a wedge of lemon.
• For a restaurant touch, drizzle with olive oil and scatter microgreens.

Side Dishes & Pairings:

• Pair with a crisp green salad (arugula, radish, lemon vinaigrette).
• Roasted sweet potatoes or a simple slaw complement the creamy casserole.
• For wine, a lightly oaked Chardonnay or dry Riesling balances the richness.

Storage:

• Cool completely before covering tightly and refrigerating.
• Keeps well for 3-4 days in the fridge.
• For freezing, portion into airtight containers. Thaw overnight before reheating.

Reheating:

• Oven: Cover with foil and bake at 350°F until heated through (about 20 minutes).
• Microwave: Heat in 1-minute bursts, stirring between, to avoid drying out.
• If sauce thickens too much, add a splash of broth before reheating.

Batch Cooking:

• Double the recipe and freeze half for later.
• Individual portions make excellent grab-and-go lunches.

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