Whole30 Classic Chicken and Rice Casserole

Satisfy your comfort food cravings with a healthy twist in this Whole30 Classic Chicken and Rice Casserole! Completely grain-free and dairy-free, this recipe swaps traditional rice with fluffy cauliflower rice and creamy dairy alternatives, making it perfect for those following a Whole30 or paleo lifestyle. Juicy, pan-seared chicken breasts rest atop a flavorful medley of sautéed onion, garlic, mushrooms, carrots, and celery, all cooked in an ultra-creamy sauce made with coconut milk and seasoned with aromatic thyme and rosemary. Nutritional yeast adds a subtle cheesy note, while a garnish of fresh parsley brings a pop of brightness. Ready in just over an hour, this casserole is a hearty, wholesome, and satisfying dish that serves as an ideal weeknight dinner or make-ahead meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

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.

Step 4

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.

Step 5

Add the diced carrots and celery to the skillet, and cook for another 3-4 minutes.

Step 6

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.

Step 7

Add the nutritional yeast, dried thyme, dried rosemary, salt, and black pepper. Mix well.

Step 8

Transfer the vegetable-rice mixture into a large baking dish. Place the chicken breasts on top.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and continue baking for an additional 10 minutes, or until the chicken is cooked through and the top is slightly browned.

Step 11

Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(3555.4g)

Amount per serving	% Daily Value*
Calories	3010.4

Total Fat 79.9g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1197.7mg	0%
Sodium 5153.7mg	0%
Total Carbohydrate 104.2g	0%
Dietary Fiber 28.8g	0%
Total Sugars 53.8g
Protein 450.1g	0%

Vitamin D 15.9IU	0%
Calcium 632.9mg	0%
Iron 17.6mg	0%
Potassium 4643.2mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 61.3%

Carbs: 14.2%