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Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms (Paleo)

Cheryl Malik, 40 Aprons
  • 50 minutes
  • Serves 6


2 cups

cooked chicken (diced)


bag frozen chopped broccoli (or about 2-2 1/2 cups fresh broccoli, steamed until tender-crisp)


bag frozen cauliflower rice (or a small head of cauliflower, riced)

1/2 cup

paleo mayonnaise

1/2 cup

sliced almonds

salt (to taste)

1/4 cup

fresh parsley (chopped)

2 tbsp

ghee (or butter if not on Whole30)

8 oz

mushrooms (diced)


large onion (diced)

2 cloves

garlic (minced)

1 tsp


3/4 cup

chicken broth (if not only Whole30 and using white wine, use 1/2 cup chicken broth)

1/4 cup

white wine if not only Whole30

1 cup

coconut cream

1 tsp

dried thyme (or other dried herb like tarragon, basil, etc. If you use dried herbs rather than ground, use 1/2-1 teaspoon. If using ground herbs, use 1/4 teaspoon)

2 tbsp

arrowroot powder

1/4 cup

nutritional yeast


x13" casserole dish

immersion blender


  • Preheat oven to 350º.
    In a large saucepan, heat ghee or butter over medium heat. Add mushrooms and onion and sauté 5-10 minutes or until softened. Add minced garlic and cook about 30 seconds, stirring constantly, or until fragrant.
    Add chicken broth and white wine (if using) and use a whisk to loosen the browned bits on the surface of the saucepan. Bring mixture to a boil and reduce heat to medium. Sprinkle in arrowroot powder, salt, dried herb, and nutritional yeast, then boil mixture until reduced by about 1/3 or 1/2. Use an immersion blender to blend mixture until about half smooth, leaving a a few pieces of mushroom.
    Add in coconut cream and whisk until smooth.

    Mercedes Attig • 2018-11-18

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