As part of our weekly meal prep, we love to make a big dinner Sunday, like this Paleo + Whole30 healthy chicken and broccoli casserole and have the leftovers in the fridge the following week. This casserole is a great, Paleo + Whole30 family-friendly and large dinner recipe!
Grease a sheet pan with avocado oil and place chicken on the pan. Season lightly with salt and pepper on both sides. Place in the oven to cook for 6 minutes. Remove, flip and place back in the oven to cook for 6 more minutes or until cooked through.
When the chicken has finished, set it aside while you make the rest of the ingredients and turn the oven down to 400° Fahrenheit.
Prep bacon, cauli rice, broccoli, mushrooms and garlic as noted.
Heat a large skillet over medium heat. Add in diced bacon and cook, stirring occasionally, until it just starts to get crispy, about 6-7 minutes. Remove and place on a paper towel lined plate.
Now, prepare the creamy sauce. Using the same pan you cooked the bacon in over medium heat, add mushrooms and cook until they begin to soften, about 2 minutes. Add in the arrowroot flour and minced garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
Next, slowly add in the coconut milk, stirring constantly for 2 minutes. Be sure to mix well to dissolve all of the flour into the milk (you don't want any flour clumps). Use a whisk to mix if needed. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat down to low and simmer. Stir in salt and pepper.
Now, put everything together. Grease a 9x13 baking dish with butter, ghee or coconut oil. Chop the cooked chicken into bite sized pieces.
Add the cauliflower rice, broccoli, chicken, bacon and creamy sauce to the baking dish.
Carefully mix everything together well with a spoon.
Place back in the oven to bake for 20-25 minutes. Remove and allow to cool at least 5 minutes before serving.
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