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.
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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Debi says
I made this last night. I am in LOVE!! Thanks for a great tasting W30 casssrole!! Also it made enough that I will have enough for lunch this week. Yeah!!
Bonnie says
Wonderful recipe! I did make a few changes, but my husband and I both loved it. I didn’t use any bacon and it was still very tasty, I added nutritional yeast to give it a more “cheesy” flavor, and I sautéed the onions with the sauce. I also minced my mushrooms so they blended in with the rest of the ingredients and I only needed to bake it at 375 for 50 min, everyone’s ovens are different. I used more chicken broth in the sauce than called for and it ended up filling over all the ingredients, creating a delicious crispy layer that resembled cheese on top. Thank you for creating this yumminess!
Rebecca says
We are obsessed! I have made this once a week for the past 3 weeks for lunches and am making it again this week! It’s so easy, simple and delicious.
paleobailey says
I’m so happy to hear this! Thank you so, so much!
Raquel says
Hi. This was so delicious. Made it once and I will be making this again very soon. Do you happen to have the nutritional information regarding this recipe?
Lisa says
I made this for meal prep this week and WOW! It is so SO delicious 😋 I didn’t have coconut milk so I used almond milk instead and it still came out creamy and flavorful. What a great meal prep recipe to enjoy all week! I will be adding this to my rotation. Thanks for the awesome recipe Bailey 🙌
Julie says
Made this last night and my family loved it! I used the primal kitchen Dijon mustard like was recommended and used sugar free Turkey bacon that I had on hand. I also always cut up my broccoli into smaller pieces and I take the stems off. We don’t care for mushrooms so I also left that out and used coconut milk instead of almond milk and it gives it a nice creamy sauce. I also didn’t realize until right before I was going to add the hash browns that I didn’t have any in the house so I diced up potatoes into tiny pieces (about the size of frozen diced hash browns) and it worked so well cooking it for about 50min. Potatoes were very soft. So good and I’m now eating leftovers for lunch!! Thanks for sharing the recipe!
paleobailey says
This is such a helpful review! Thank you so much for taking the time – I really, really appreciate it!
Jeanette says
My husband was over the moon after eating this. He said it was his favorite and requested that I make more recipes like this! Thank you for developing these flavorful casserole dishes with whole, delicious ingredients. 🙂
paleobailey says
LOVE this!! I’m so happy you enjoyed it!! Thank you so much! <3 - B
Erica says
This is absolutely one of my favorites!!!! It is SOOO good! I have found the type of coconut cream you use makes a BIG difference in the flavor. I make this minimum once a month (even when not on Whole30)….I just finished a pan and will be making it again next week. The frozen hashbrowns are a game changer (Sprouts has the only ones around me that are Whole30 compliant). It just keeps getting better each time a make it! I do use about 1/2 a teaspoon less of the Rosemary and Thyme just for my personal preference but you NOCKED THIS ONE OUT OF THE BALLPARK!!!!
paleobailey says
I loooove this so much!! Thank you, Erica! I’m so, so happy you love it <3 - B
Paige Klumb says
One of my favorite whole30 dishes!!! So great for cozy winter nights
paleobailey says
I’m so, so happy you enjoyed it! Thank you so much!
ELM says
Really wanted to like this one & it has potential but it seemed like there was twice as much seasoning as there should be. I like flavor but if I tried it again I’d halve the thyme & rosemary or maybe substitute different spices altogether & increase the dijon because that’s not really noticeable either.
Jeanette says
This was delicious! My husband asked me how much of it he could eat for dinner because he wanted to eat the whole thing and not leave any leftovers. Thank you for these one meal casserole recipes. They are always a hit!
paleobailey says
This is so great to hear! Always great that it’s a win with the husband! <3 - B
HT says
I doubled this recipe, but followed the directions and it did not turn out well at all. The bacon is the only redeeming aspect. I hate to waste food so we are trying to make our way through it but may end up throwing some of it out…
paleobailey says
I’m not sure where you saw instructions for doubling the recipe, but this casserole is not meant for that. There would be way too much liquid/sauce if those ingredients were also doubled. For most casseroles, if you’re wanting to double them, you should bake them at the same time but in two casserole dishes.
Jackie says
I made this pretty much as written and it’s so delicious and flavorful! Even my non-Whole30 family loved it. I shredded my own potatoes (why do frozen potatoes all have dextrose?!🙄) and it came out great. I’ll definitely be making this again!
paleobailey says
I’m SO glad to hear this! Thank you so much for giving it a try and taking the time to let me know you enjoyed it!
Mary says
Can’t wait to try this. Always looking for new recipes.
Caitlyn says
This is so yummy!!! Loved it. Easy to follow and delicious. Thank you!!
paleobailey says
Thank you so much!
Holly says
Looks amazing! What would you substitute for ghee to make this dairy free? X
paleobailey says
You can omit
Jen Chesney says
This recipe is maybe not for everyone. If I made it again, I would definitely sauté the onions before adding them to the casserole, and add more sauce. It was not very flavorful, at least the way mine turned out.
Val says
Could I substitute the coconut cream for something else?
paleobailey says
Any type of dairy-free milk (or heavy cream if you’re not dairy free). If you do use a dairy-free alternative, you’ll likely have to add a bit more thickener to it 🙂
Heather says
Think I could assemble this ahead of time and cook the next day?
paleobailey says
Sure!
Rebecca says
Yum!!! I did 1/2 the coconut cream as it just so high in calories. Also, subbed more broth for the almond milk. It added extra flavor and less calories. Plus, my husband can’t have almonds. Also, I had to omitted the garlic and rosemary due to an sevsarivity. So, I halved the ghee/oil as I didn’t need to cook garlic with it. I wonder if I could just omit all of the ghee/oil honestly. It was so yummy! I am always nervous with coconut/arrowroot sauces. This was so tasty. Perfectly seasoned. Can’t imagine how great it tastes with the garlic and rosemary.