Whole30 Classic Chicken and Rice Casserole
Savor the comforting flavors of a timeless dish with this Whole30 Classic Chicken and Rice Casserole—a wholesome twist on a beloved favorite. Packed with nutrient-rich ingredients, this recipe swaps traditional rice for cauliflower rice, making it a perfect choice for those following Whole30 or seeking a low-carb option. Tender chicken breasts are layered over a hearty mix of savory vegetables like cremini mushrooms, carrots, and celery, all simmered in a creamy blend of full-fat coconut milk and chicken broth. Infused with aromatic herbs like thyme and rosemary and boosted with nutritional yeast for a subtle umami kick, this casserole is baked to perfection for a meal that’s both cozy and health-conscious. Ready in just over an hour and garnished with fresh parsley, it’s a flavorful one-dish wonder that’s ideal for family dinners or meal prep.
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs total) chicken breasts
- 2 tablespoons ghee
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 8 ounces, sliced cremini mushrooms
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 4 cups cauliflower rice
- 2 cups chicken broth
- 1 cup, full fat coconut milk
- 1 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped for garnish parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large skillet over medium heat, melt 1 tablespoon of ghee. Add the chicken breasts and cook for 5-7 minutes on each side until browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining ghee. Sauté the onion, garlic, and mushrooms for about 5 minutes until the onions are translucent and the mushrooms are soft.
Add the diced carrots and celery to the skillet, and cook for another 3-4 minutes.
Stir in the cauliflower rice and cook for 2-3 minutes until slightly tender. Pour in the chicken broth and coconut milk, stirring to combine.
Add the nutritional yeast, dried thyme, dried rosemary, salt, and black pepper. Mix well.
Transfer the vegetable-rice mixture into a large baking dish. Place the chicken breasts on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the chicken is cooked through and the top is slightly browned.
Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1323 mg | 28% | |
*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.
