This Dairy-Free Paleo Casserole With Chicken—made with layers of fresh veggies and bright herbs—is naturally gluten-free, Whole30, and so delicious!
Is it just me, or is a casserole on a winter’s night just the best meal ever? I grew up eating chicken noodle casserole, and I think that set the stage for my “winter night casserole” love because now I’m all about a layered, throw-it-together meal like this little number when I need more veggies in my life. There’s something so comforting about a warm, hearty dish that comes together in one pan. The beauty of a casserole is that it’s endlessly customizable—you can mix and match ingredients based on what you have on hand and still end up with a satisfying and nutritious meal.
This comforting casserole combines a hearty layer of ground chicken layered over spiced zucchini and crowned with fresh, sliced tomato and diced bell pepper. The lusciously creamy sauce provides just the right level of indulgence without actually being heavy and leaving you in need of a nap. Serve it with a crisp, green salad on the side, and you have the ultimate weekday meal that’s guaranteed to please the whole family.
Is This Dairy-Free Paleo Casserole With Chicken Healthy?
Not only is this casserole Whole30-friendly, it’s also a gluten-free, dairy-free, and Paleo-approved meal. Meals that are Paleo and Whole30 are nourishing for your body, make you feel great after eating them, and can also be so delicious! We opt for lean ground chicken, which brings the protein without all that added fat; coconut flour, which has more protein and fiber than regular flour; and almond milk, which keeps this dairy-free. Add in all the veggies, and yes, you’ve got a healthy meal!
Why You Will Love This Recipe
- It’s casserole season! Nothing screams COZY more than a hot, loaded casserole on a cold winter day.
- I love a good casserole because you can throw together a bunch of different ingredients for an easy meal, and they taste delish.
- You’re not going to miss the dairy in this chicken casserole, I can guarantee it. The sauce is so rich and adds all that creamy, comforting flavor and texture you’re looking for—without the cheese!
- The spices work together to bring the perfect amount of flavor to this casserole, and the best part is that it’s picky eater approved! Even kids will love it.
Variations
There are plenty of ways to customize this recipe. Here are some suggestions, though keep in mind that some changes may not align with certain diets:
Protein: Instead of chicken, use turkey, beef, or pork. You could also use shredded chicken or tofu.
Vegetables: Which vegetables to include are entirely up to you. Consider adding mushrooms, spinach, kale, broccoli, or carrots.
Grain/Legume: If you’d prefer a more substantial meal, add cooked quinoa, brown rice, or lentils. It will also increase the fiber and protein content.
Cheese: Sprinkle some grated Parmesan, cheddar, or mozzarella over the casserole for those last few minutes of baking.
Sauce: If you don’t want the almond milk-based sauce, you can go the more traditional route and substitute it with tomato sauce or marinara sauce.
How Do I Store Leftovers?
Let the casserole cool completely. At this point, you may want to divide it up into smaller portions; this will make serving much easier. Put the servings into airtight containers, then store in the fridge, where they will last for up to 4 days. You can also freeze the casserole for up to 3 months.
When you would like to eat it again, let the casserole thaw overnight in the fridge. Warm it in a low oven until the internal temperature reaches a safe point (for chicken, that’s 165℉).
Serving Suggestions
Of all my Paleo casserole recipes, this one is one of my faves! I just love it, and it can be paired with so may different delicious sides. I recommend Cumin-Roasted Carrots, Brussels Sprouts With Apple and Bacon, or this Vegan Paleo Broccoli Cashew Salad.
Look no further for more casseroles to try, too. Mushroom Casserole, Biscuits And Gravy Casserole, and Chicken and Rice Casserole are all dinner winners.
Recipe
Ingredients
For The Casserole:
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 pound 93% lean ground chicken or turkey
- 1/2 cup onion diced about half a small onion
- 1/4 cup + 2 tablespoons tomato paste
- Salt
- Pepper
- 1 large zucchini sliced into 1/4-inch thick rounds
- 1 teaspoon garlic minced
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon fresh tarragon minced, plus additional for garnish
- 1 large tomato thinly sliced
- 1 cup orange bell pepper diced about 1 large pepper
For The Sauce:
- 1 1/2 tablespoons olive oil
- 1 tablespoon + 1 teaspoon almond flour
- 1 tablespoon + 1 teaspoon coconut flour
- 1 cup unsweetened almond milk
- Salt
- Pepper
Instructions
- Preheat your oven to 350℉ and brush an 8×8-inch baking pan with olive oil. Set aside.
- In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the ground chicken and cook until no longer pink and the outside is nice and browned. Stir in the diced onion and tomato paste. Season with salt and pepper. Set aside.
- Place the sliced zucchini into a large bowl and toss with the garlic and the remaining teaspoon of olive oil. In a separate small bowl, combine cumin, cardamom, oregano, chili powder, and 1/2 teaspoon salt. Add to the zucchini and toss, making sure the spices evenly coat the zucchini.
- Spread the zucchini onto the bottom of the prepared pan (it's ok if a few pieces overlap) and sprinkle with the fresh tarragon.
- Spoon the chicken mixture over the zucchini and press down so that the chicken is nice and packed. Evenly layer the sliced tomato over the chicken. Finish by evenly sprinkling the diced bell pepper over the top.
- Cover the casserole and bake for 15 minutes.
- While the casserole bakes, make the sauce by heating the olive oil in a large pan over medium-high heat.
- Add the almond flour and coconut flour and cook until the flours begin to absorb into the oil and turn a dark brown, about 1 minute. Think dark peanut butter here.
- Pour in the almond milk and bring to a boil, stirring constantly. Once boiling, reduce the heat to medium so that the sauce stays at a steady low boil. Stir often to ensure it does not burn.
- Cook until the sauce begins to thicken, about 10-11 minutes. Season with salt and pepper.
- Once the casserole has baked for 15 minutes, pour the sauce evenly over the top and bake, uncovered, for another 45 minutes.
- Let stand for 10 minutes, then slice, garnish with additional tarragon, and DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This was really good! Even our daughter, who doesn’t like most things, liked it. Since she likes broccoli and not zucchini, next I’m I’ll just sub in broccoli. I also sprinkled some cheese on top. Hopefully that didn’t add too many carbs! I don’t know if the white sauce was supposed to thicken–mine didn’t–but it tastes good absorbed into the meat and veggie mixture.
Hi Lisa, So glad to hear your whole family enjoyed it😊 Cheese is always a win in my book!