This creamy dijon chicken casserole is an easy and delicious Whole30, Paleo, gluten-free recipe that’s great for a weeknight dinner or a simple and healthy meal prep recipe. There’s lots of vegetables, bacon and a flavorful dairy-free cream sauce loaded into one casserole dish, and baked to perfection.
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Creamy Dijon Chicken Casserole Ingredients
This Whole30 casserole recipe is one of my go-to’s when I have lots of vegetables I want to use up. You can pretty much get away with throwing any veggies in that you wish, though I’ve found that the ones in this recipe are my personal favorite. You’ll need mushrooms, diced onions, broccoli, and shredded potatoes. Using hash browns that are already shredded are definitely easier. You can find hash browns that don’t contain anything but potatoes in freezer sections in places like Walmart, Target, Fresh Thyme and Sprouts.
You’ll also need chicken that’s cooked and shredded, chopped bacon, and the ingredients for the creamy dijon sauce. To make the sauce, you will be adding a can of coconut cream, chicken broth, almond milk, ghee, dijon mustard, arrowroot flour and spices such as thyme, parsley, rosemary and salt. I get my coconut cream, flour, broth, almond milk and ghee all from Thrive Market, but they are widely available at most major grocery retailers.
The dijon mustard I use is from Primal Kitchen. It can be hard to find dijon that doesn’t include sugars or ingredients that don’t need to be in dijon. Primal Kitchen’s Organic Dijon Mustard has very few ingredients, is Whole30 Approved, Paleo- and Keto Certified. It’s not only awesome in this creamy dijon chicken casserole where the flavor really shines, but it’s great for glazes, potato salads, brushed over grilled pork chops, and in so many other dishes!
Try out Primal Kitchen’s Organic Dijon Mustard HERE! Make sure to use the code “PALEOBAILEY” for a discount at checkout!
How to Make This Whole30 Casserole
This recipe is one of my go-to’s when I have extra chicken to use up, as it goes much quicker if you already have cooked chicken on hand. If you don’t have about a pound of chicken breasts cooked previously, the easiest way to get this done is to either bake them on a baking sheet on 400 F. for about 35 minutes, or poach in a pot of boiling water. While they’re cooking, you can use that time to get all of the veggies prepped and sauce cooked!
To get this creamy dijon chicken Whole30 casserole ready to go, you’re going to add all of the vegetables, shredded chicken and chopped bacon into a large casserole dish and mix around. Then, in a large skillet over medium-high heat, add the ghee and minced garlic and sauté until the garlic is fragrant.
Then you’ll add in all of the remaining sauce ingredients, except for the arrowroot and water mixture. The coconut cream will begin liquifying, and you’ll bring the sauce to a slow simmer. Then, pour in the arrowroot dissolved in water. This helps to prevent any clumps from forming while the sauce thickens.
Once the flour mixture is added to the sauce, you’ll need to stir constantly. The sauce will thicken quickly and the simmer will change to slow bubbling. Once it’s thickened, pour it into the casserole dish, stir everything to combine the sauce, vegetables and meat, and then bake on 400 F. for 1 hour.
Alternatives and Substitutions
This Whole30 chicken casserole recipe is really great if you have vegetables you want to use up. You can add green or red pepper, green beans, or really anything you prefer. I would not omit the potatoes entirely, as that helps add to the creamy texture when it’s finished, and also helps soak up some of the sauce while cooking. If you did want to change the potatoes to something lower carb, spaghetti squash would be a good alternative.
You can also replace the coconut cream with the same amount of almond milk, although with the spices and dijon, the coconut taste does not come through. The same goes with the almond milk. If you have a nut allergy but tolerate coconut, you can use coconut milk or any dairy-free milk in place of it.
Other Whole30 Casseroles You’ll Love:Print
- 1 lb. shredded chicken breast
- 6 oz. cooked and chopped bacon (about 1/2 package)
- 3 cups frozen hash browns (or shredded potatoes)
- 2 crowns broccoli florets (about 2 heaping cups)
- 1 diced white onion (1.5 cups)
- 1 cup sliced mushrooms
For the Sauce:
- 1 (13.5 oz) can coconut cream
- 1/2 cup chicken broth
- 1/2 cup almond milk
- 2 tbsp ghee
- 1 tbsp minced garlic
- 3.5 tablespoons Primal Kitchen Organic Dijon Mustard
- 2 tsp dried thyme
- 2 tsp parsley flakes
- 2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 tbsp arrowroot flour dissolved in 2 tbsp water (mix together in a small dish with a fork)
- Preheat the oven to 400 degrees F.
- Add shredded chicken, chopped bacon, and all vegetables into a large casserole dish
- Heat a large sauce pan over medium-high heat and add ghee and minced garlic. Stir a bit as ghee melts and garlic sautés. Once the garlic becomes fragrant (about 1-2 minutes), begin adding in all of the remaining sauce ingredients, with the exception of the arrowroot water mixture
- The canned coconut cream will begin liquifying and then allow the sauce to come to a slow simmer. Once it’s simmering, add in the arrowroot and flour mixture and begin immediately stirring into the sauce
- The sauce will begin to thicken almost immediately and the simmer will turn to a thick bubbling. Once that happens, pour the sauce into the casserole dish. Stir the sauce into the casserole dish and equally distribute to coat the meat and vegetables and leave in an even layer in the dish
- Place in the oven and bake for 1 hour, or until the top is golden brown
- If you don’t have bacon cooked prior, place it on a sheet pan and bake on 400 degrees F. for 12 minutes while you prepare the other ingredients
- If you don’t have chicken breast cooked prior, a rotisserie chicken works well to pull apart, or you can poach them in water on the stovetop while preparing the other ingredients (this is an easy and fast way to cook them)
- Omit ghee for lactose allergy
- If you’re using freshly shredded potatoes that are not frozen, you’ll need to adjust cooking time by baking for slightly less time, about 15 minutes less, or until the top is golden brown
Keywords: Whole30 casserole, gluten free recipes, paleo, whole30, chicken, shredded chicken recipes, paleo casserole
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