Whole30 Cheesy Chicken and Broccoli Casserole
Indulge in a wholesome and delicious meal with this Whole30 Cheesy Chicken and Broccoli Casserole, a dairy-free twist on a classic comfort food! Packed with tender shredded chicken, vibrant steamed broccoli, and a velvety "cheesy" sauce made from nutritional yeast and creamy coconut milk, this casserole is the definition of both healthy and satisfying. Perfect for meal prep or a cozy family dinner, it’s seasoned with garlic, onion, paprika, and a hint of lemon juice for a punch of flavor in every bite. Best of all, it’s gluten-free, paleo, and ready in just an hour—making it a quick and easy weeknight choice. Serve this hearty casserole on its own or pair it with a crispy green salad for a balanced, Whole30-approved meal that’s as nutritious as it is comforting!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups broccoli florets
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup coconut milk (full-fat, canned)
- 1 cup chicken broth
- 0.5 cup nutritional yeast
- 2 tablespoons arrowroot powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a large pot, cover them with water, and bring to a boil over medium-high heat. Reduce heat and simmer for about 10-15 minutes until cooked through. Remove the chicken from the water and let it cool before shredding it into bite-sized pieces.
While the chicken is cooking, steam the broccoli florets until tender but still bright green, about 5 minutes. Drain and set aside.
In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine.
Gradually sprinkle the arrowroot powder into the skillet, whisking continuously to avoid lumps.
Add in the nutritional yeast, salt, pepper, and paprika, whisking until the sauce thickens and becomes smooth.
Stir in the lemon juice and remove the skillet from the heat.
In a large mixing bowl, combine the shredded chicken, steamed broccoli, and the cheesy sauce. Mix well to ensure everything is evenly coated.
Transfer the mixture to a 9x13-inch baking dish, spreading it out evenly.
Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.
Allow the casserole to cool for a few minutes before serving.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 17.7 g | ||
| Protein | 239.5 g | 479% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 354 mg | 27% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2990 mg | 64% | |
*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.
