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.
This post is in partnership with Primal Kitchen. You can use the code PALEOBAILEY to save at checkout! I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Primal Kitchen!
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.
Related: Whole30 Items at Walmart, Whole30 Items at Target, Whole30 Items at Fresh Thyme
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:
Creamy Sausage & Potato Casserole
PrintCreamy Dijon Chicken Casserole: Whole30, Paleo, Gluten-Free, Dairy-Free
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.
- Prep Time: 15
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Chicken
- Method: Oven
- Cuisine: American
Ingredients
- 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)
Instructions
- 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
Notes
- 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
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Kae says
This was delicious! You did it again, Bailey! The only thing I changed was I did coconut milk instead of almond and added spinach. SO good! My hubby’s response, “mmmmm this is good. Mmmm that is mmm. That is on point!” You hit this one out of the park. I will definitely be making this again! And also adding this to my list of casseroles for bringing to others.
Lauren says
Just made! It’s such a good combo to switch up your normal dinners!
Cassie says
Another amazing recipe! I cooked the chicken in my instant pot and then shredded it up, baked the bacon in the oven all while chopping the veggies and making the sauce which made the prep a lot easier. I used store bought whole-30 compliant hash browns and it turned out great. Only change I would make is to cook for less time, the potatoes and broccoli turned out a bit mushy. Will definitely be making again!
jonalee says
any idea why I can’t print this?
paleobailey says
Hi! You should be able to click the print button/icon in the recipe card (above the photo in the recipe card), and a new page comes up with the print version. It’s working on my end! Let me know if it’s not for you, and I can email you over the recipe, too!
Cayla says
I subbed in sweet potatoes due to dietary sensitivities, and my oh my, will this dish be on repeat in my house!
paleobailey says
I’m SO glad you enjoyed it!! Thank you so much for giving it a try, and taking the time to leave a review! I’ll have to give it a try with sweet potatoes. Sounds delish! <3 - B
Sarah says
This casserole is so good! This has been on a weekly rotation in my house since I first made it a couple months ago. It’s really flavorful and hearty enough for cold winter evenings without feeling super heavy. I’m not a mushroom fan so I’ve subbed that out for a full bag of frozen cauliflower. That really bulks up the veggies and the texture works well with everything else.
paleobailey says
I’m so glad to hear this!! Cauliflower sounds like such a great sub – I’ll have to try that next time, too! Thank you so much for taking the time to come back and leave a review. It’s so appreciated! – B
Susan says
Excited to try this. Will it freeze ok?
paleobailey says
It should!!
Cecily says
I made this recipe to take for lunch this week. It is so delicious and so easy to make. I used rotisserie chicken to save some time. Next time I make it, I will cut the salt in half. I think the bacon added more salt than I had thought it would. It was still delicious, just a little saltier than I prefer.
paleobailey says
I’m so glad you enjoyed it! Thank you for taking the time to leave your feedback! It’s so appreciated 🙂
Kristen says
Made this last night and it was really good! I had to change some things because its what I had on hand! I switched out the broccoli for kale and sauteed it with the onions before putting them in the dish. Also, instead of a can of coconut cream I just used the top half of a can of coconut milk. About a cup of thick coconut milk. I used a 9×13 dish and it was done in 40 minutes. I was worried it would be really mustardy but it wasn’t at all. My whole family loved it!
paleobailey says
I’m so glad to hear this!! Thank you so much, Kristen!
Maren says
This sounds amazing, but I’m not doing potatoes. Do you think I could use cauliflower rice or Hearts of palm pasta or something else?
paleobailey says
Hearts of palm would probably work best! If you use cauliflower rice, you may just need to bake a bit longer to make sure all of the excess water from it evaporates out 🙂
Savannah Brooks says
This is so good and creamy!! Love the flavor combinations and definitely a comfort food dish.
paleobailey says
I’m so glad you enjoyed it!! It’s such a cozy meal for me, too 🙂 Thank you, Savannah!!
Elisabeth Conley says
I made this recipe for myself and my mom. A definite hit. So yum and comforting!
paleobailey says
Oh I’m so glad you both enjoyed it!! Thank you so much!
Liz P says
Wow! This was super yummy! Hubby didn’t like the thyme but too bad. ?? good recipe! Thank you!
paleobailey says
I’m so glad you enjoyed it!! Thank you so much for giving it a try, and taking the time to come back and let me know how you liked it! It’s so appreciated!
Morgan says
So good! Whole family ate seconds!!
Callie says
I love all of your recipes and this one is no exception. Quick question… if I have someone who doesn’t enjoy thyme and rosemary, are there other spices/herbs you would recommend? Thank you!
paleobailey says
Hi! So happy you enjoyed! You can omit and opt for garlic/onion powder, or oregano/basil!
Ellen says
Delicious! I will definitely be making this again. We only got 4 servings out of it instead of 6–it was that good 🙂 You are the casserole queen!
paleobailey says
LOVE to hear this!! Thank you so much, Ellen! I really appreciate you giving it a try, and taking the time to come back and leave a review! It’s so, so appreciated <3 - B
Abbie says
Other than prep time taking me closer to an hour than 15 minutes (I had to cook chicken & bacon, chop broccoli & onion, and measure out things), I 100% recommend this. My friend and I fully knew we could have ate the entire 6 serving dish in one sitting. We saved SOME leftovers. So so good.
paleobailey says
Hi Abbie!! I’m so glad you enjoyed it!! Thanks so much for giving it a try and taking the time to let me know! And yes, it’s easiest to have the chicken cooked or pick up a rotisserie chicken or something 🙂 Sorry about that!! <3 - B
Abbie says
Oh my word don’t even be sorry. My friend and I were raving about it all night and I always plan extra time for recipes cause I know I’m slow!!!! ❤️❤️❤️
Jackie W. says
My husband made this yesterday after I told him about it and we loved it! I’m not usually a big fan of dijon but he is but I was so pleasantly surprised by how great this was!
Miranda says
Hey. I noticed there are mushrooms in the pics of this recipe. You also list them in your description, but they aren’t listed on the recipe card. Just wondering how many to use. Maybe 1 cup or an 8 oz container?
paleobailey says
Hi! Yes – I’m so sorry. Thanks so much for catching that, and sorry for any confusion! It’s 1 cup 🙂 I’ve updated the recipe, too. Thanks again!!
Dana says
Hi! I am SO excited to make this tonight for dinner. I had a quick question though, does the bacon go into the baking dish raw? Thanks so much for your help!!
paleobailey says
Hi, sorry! The bacon should be cooked and chopped prior! I typically throw it in the oven on 400 on a baking sheet for about 12 minutes while I’m prepping the veggies or simmering the sauce 🙂
Dana K Riviello says
Making
this tonight, can I use soy milk instead of almond milk?
paleobailey says
Hi! I don’t cook with soy milk, so I’m not familiar with it, but if it’s like most dairy-free milks, I would say it would be fine!