Paleo Classic Chicken and Rice Casserole
Discover a wholesome twist on comfort food with this Paleo Classic Chicken and Rice Casserole, a grain-free, dairy-free delight that’s perfect for clean eating enthusiasts! Instead of traditional rice, this recipe features cauliflower rice, which absorbs the creamy goodness of coconut milk and chicken broth. Tender, golden-browned chicken pairs beautifully with sautéed carrots, celery, mushrooms, and aromatic herbs like thyme and rosemary, creating a casserole bursting with flavor and nutrients. Ready in just an hour, including prep time, it’s an easy, one-dish meal ideal for weeknight dinners or meal prep. This paleo-friendly take on a beloved classic will leave you craving seconds without the guilt!
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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
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.
Step 3
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.
Step 4
Add the carrots, celery, and mushrooms to the skillet. Cook for another 5 minutes until the vegetables begin to soften.
Step 5
Stir in the cauliflower rice, ensuring it mixes well with the sautéed vegetables. Cook for an additional 3 minutes.
Step 6
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.
Step 7
Transfer the mixture to a large baking dish. Arrange the sliced chicken evenly over the top of the vegetable and rice mixture.
Step 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Step 9
Remove the foil and bake for an additional 10 minutes to allow the top to lightly crisp.
Step 10
Remove from the oven and let cool slightly before serving. Enjoy your Paleo Chicken and Cauliflower Rice Casserole!
Nutrition Facts
| Serving size | (2266.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1396.1 |
| Total Fat 49.6g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 286mg | 0% |
| Sodium 4073.3mg | 0% |
| Total Carbohydrate 106.3g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 55.5g | |
| Protein 133.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 475.5mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 4063.0mg | 0% |
Source of Calories