Paleo Classic Chicken and Rice Casserole
Elevate your comfort food game with this Paleo Classic Chicken and Rice Casserole, a wholesome twist on a beloved family favorite! Packed with vibrant, nutrient-rich vegetables like carrots, celery, mushrooms, and cauliflower rice, this dairy-free and grain-free dish is perfect for anyone following a paleo lifestyle or seeking a healthier alternative to traditional casseroles. Tender chicken breasts sit atop a creamy blend of coconut milk and chicken broth, infused with aromatic herbs like fresh thyme and rosemary for an irresistible depth of flavor. With just 20 minutes of prep and easy oven baking, this casserole is a convenient, satisfying meal that’s perfect for weeknight dinners or meal prep. Whether you're feeding a crowd or savoring leftovers, this paleo casserole will quickly become your go-to comfort dish!
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Recipe Information
Ingredients
- 2 medium chicken breasts
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 4 cups cauliflower rice
- 1 cup chicken broth
- 1 cup coconut milk
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 cup, sliced mushrooms
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoon, chopped fresh rosemary
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside to cool before slicing into strips.
In the same skillet, add the remaining olive oil. Sauté the chopped onion and minced garlic for about 2-3 minutes, until translucent and fragrant.
Add the carrots, celery, and mushrooms to the skillet. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the cauliflower rice, ensuring it mixes well with the sautéed vegetables. Cook for an additional 3 minutes.
Pour in the chicken broth and coconut milk. Stir well and bring the mixture to a gentle simmer. Add the salt, black pepper, thyme, and rosemary, stirring to incorporate evenly.
Transfer the mixture to a large baking dish. Arrange the sliced chicken evenly over the top of the vegetable and rice mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to lightly crisp.
Remove from the oven and let cool slightly before serving. Enjoy your Paleo Chicken and Cauliflower Rice Casserole!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 55.5 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4063 mg | 86% | |
*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.
