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creamy dijon chicken casserole

 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.


  • 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)
creamy dijon chicken casserole


  • 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

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