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


  • 2 cups cooked chicken diced
  • 1 12-ounce bag frozen chopped broccoli or about 2-2 1/2 cups fresh broccoli, steamed until tender-crisp
  • 1 12-ounce 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
  • Cream of Mushroom Soup
  • 2 tablespoons ghee or butter if not on Whole30
  • 8 ounces mushrooms diced
  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 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
  • 1/4-1 teaspoon 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 tablespoons arrowroot powder
  • 1/4 cup nutritional yeast
  • Equipment Needed
  • 9x13" casserole dish
  • immersion blender
Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms (Paleo, GF)


  1. Preheat oven to 350º.
  2. 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.
  3. 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.
  4. .............
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