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Chicken Broccoli Cauliflower Rice Casserole (Paleo, Low Carb, Whole30)

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This super easy chicken broccoli cauliflower rice casserole is creamy, delicious, and made with a special homemade cream of mushroom soup. It’s packed with nourishing ingredients, and is loved by the entire family!


Ingredients

Casserole:

  • 1 tablespoon coconut oil
  • 1 pound chicken breasts or thighs, cut into 1-inch bite-size pieces
  • 4 cups bite size broccoli florets
  • 1 (12 oz) bag frozen riced cauliflower (or 1 small head of cauliflower, riced*)

Cream Sauce:

  • 1 tablespoon coconut oil
  • 1 small yellow onion, peeled and diced
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons arrowroot flour
  • 4 large garlic cloves, minced
  • 1 cup full-fat coconut milk
  • ¾ cup bone broth
  • ¼ cup nutritional yeast
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Lay out the bag of frozen riced cauliflower to thaw. Preheat the oven to 400 degrees and generously grease a 9 x 13 casserole dish.
  2. Heat the coconut oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes. Add broccoli florets and stir. Cook until the chicken is no longer pink and the broccoli is tender, about 5-7 minutes. Remove from the pan and set aside.
  3. For the sauce, heat the coconut oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 1-2 minutes. Add the mushrooms and cook until the mushrooms are soft, about 2-3 minutes. Add the arrowroot flour and minced garlic, and mix everything together well. 
  4. Slowly add in the coconut milk and bone broth to the saucepan, whisking everything together as you stir to make sure there are no clumps. Stir in the nutritional yeast. Bring the sauce to a boil, the reduce the heat to a simmer and let the sauce cook for 2-3 minutes. Stir in the thyme, salt, and pepper. Remove from heat. 
  5. Combine the cooked chicken, broccoli, riced cauliflower, and sauce mixture in the casserole dish.
  6. Bake for 20 minutes, or until the sides are bubbly. Let it set for 5-10 minutes prior to serving.

 


Notes

If you don’t have access to frozen cauliflower rice, you can also use 3 cups of fresh riced cauliflower (about 1 small head cauliflower). Simply remove the stems and break the cauliflower into smaller, bite-sized florets. Then, working in 2-3 batches, pulse the cauliflower in a large food processor until broken down into small pieces resembling grains of rice.

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