Paleo Cheesy Chicken and Broccoli Casserole
Satisfy your cravings the healthy way with this Paleo Cheesy Chicken and Broccoli Casserole, a wholesome twist on a classic comfort dish. Packed with tender chicken, vibrant broccoli florets, and a silky "cheese" sauce made from coconut milk and nutritional yeast, this recipe delivers creamy, dairy-free indulgence without compromising on flavor. Perfectly seasoned with garlic, paprika, and thyme, it's baked to golden perfection, creating a satisfying casserole that's gluten-free, grain-free, and Paleo-approved. Ideal for weeknight dinners or meal prep, this hearty dish comes together in just an hour and offers a nutrient-rich alternative to traditional casseroles. Get ready to dig into a guilt-free, crowd-pleasing meal that’s as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 tablespoons coconut oil
- 3 pieces garlic cloves, minced
- 1 cup full-fat coconut milk
- 1 cup nutritional yeast
- 2 tablespoons arrowroot powder
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
Add the chopped onions and minced garlic to the skillet, sautéing for 3-4 minutes until softened and fragrant.
Cut the chicken breasts into bite-sized pieces and add them to the skillet. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
In a separate pot, bring water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.
For the cheese sauce, in a saucepan, warm the remaining 1 tablespoon of coconut oil over medium heat.
Add the arrowroot powder, stirring quickly to form a paste.
Gradually whisk in the chicken broth and coconut milk, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Stir in the nutritional yeast, lemon juice, sea salt, black pepper, paprika, and thyme. Simmer gently until the sauce thickens, about 5-7 minutes.
In a large mixing bowl, combine the cooked chicken, sautéed onions and garlic, blanched broccoli, and the cheese sauce. Mix until everything is well coated.
Transfer the mixture into a greased casserole dish, spreading evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 18.1 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
