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- 2 cups cooked chicken, shredded - 1 cup broccoli florets - 1 cup cauliflower florets - 1 medium zucchini, diced - 1 red bell pepper, chopped - 1 cup full-fat coconut milk - 2 tablespoons extra-virgin olive oil - 2 cloves garlic, minced - Additional seasonings The main star of this dish is the chicken. I love using shredded chicken because it mixes well with veggies. Broccoli and cauliflower add crunch and color. Zucchini and bell pepper bring freshness. Coconut milk gives creaminess without dairy. Olive oil helps with flavor and cooking. Garlic is a must for taste. You can add onion powder and thyme for more depth. - Alternative vegetables: You can swap in green beans or carrots for a twist. - Coconut milk alternatives: Try almond milk or cashew cream if you want a lighter option. - Protein substitutions: Use turkey or even chickpeas for a plant-based meal. These substitutions let you customize the casserole. Experiment with what you have on hand. This is how you make it your own. - Fresh parsley - Additional herbs Garnishing adds a nice touch. Fresh parsley brightens the dish. You can also use basil or cilantro for extra flavor. These herbs make your meal look as good as it tastes. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). This makes sure it is hot enough to cook your casserole well. - In a large skillet, pour in 2 tablespoons of extra-virgin olive oil. Heat it on medium. - Add 2 cloves of minced garlic to the oil. Sauté for about 1 minute. You want the garlic to smell good and turn light gold. - Next, toss in 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 medium diced zucchini, and 1 chopped red bell pepper. Stir and sauté for 5-7 minutes. Cook until the veggies are soft but still a bit crunchy. - In a large mixing bowl, put in 2 cups of shredded cooked chicken. - Add the sautéed veggies from the skillet. - Pour in 1 cup of full-fat coconut milk. This adds creaminess to the casserole. - Sprinkle in 1 teaspoon of onion powder, 1 teaspoon of dried thyme, and a generous pinch of salt and pepper. Mix everything well until it blends together. - Lightly grease a 9x13 inch casserole dish with a bit of olive oil or cooking spray. - Pour the chicken and veggie mix into the dish, spreading it evenly. This helps it bake evenly. - Place the casserole in the oven and bake for 25-30 minutes. It's done when the edges turn golden brown and it's hot throughout. - Carefully take it out of the oven and let it sit for about 5 minutes. This lets the flavors mix a bit more. - Before you serve, sprinkle fresh chopped parsley on top. This adds color and taste. Enjoy your meal! For this casserole, start by sautéing your garlic in olive oil. Use medium heat for best results. Cook it until it smells great, about one minute. Then, add your veggies. Broccoli, cauliflower, zucchini, and bell pepper work well together. Sauté them for five to seven minutes. You want them soft but still a bit crunchy. This adds great texture to the dish. Spices can make a big difference. Add onion powder and dried thyme to your mix. These will boost the flavor. If you want more creaminess, use full-fat coconut milk. It gives a rich taste and keeps the dish moist. You can adjust the amount based on your taste. Just remember, a little goes a long way. Pair your casserole with a simple side salad. Steamed greens also work great. They add freshness and balance the meal. If you plan for meal prep, divide the casserole into portions. This makes it easy to enjoy later. Just heat and serve. You can also garnish with fresh parsley for a pop of color and flavor. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or any pre-cooked chicken, saving you time in the kitchen. Add More Veggies: Feel free to include other vegetables like spinach, carrots, or mushrooms based on your preference or what you have on hand. Cheese Option: For a non-Paleo option, sprinkle some shredded cheese on top during the last 5 minutes of baking for a cheesy finish. Meal Prep Friendly: This casserole can be made ahead of time and stored in the fridge for up to 3 days or frozen for later use, making it a great meal prep option. {{image_4}} You can switch the chicken for turkey or beef. Ground turkey works well in this dish. If you want a meat-free option, try lentils or tempeh. These choices keep the meal light and tasty. You can also use shredded pork for a unique twist. Each protein adds a new flavor to your casserole. To make a vegetarian casserole, skip the chicken and add more veggies. Use mushrooms, chickpeas, or beans for protein. You can also add spinach or kale for extra nutrients. Replace coconut milk with cashew cream for creaminess. This way, you still get a rich taste while keeping it plant-based. Want to spice things up? Add chili flakes or jalapeños for heat. You can also mix in some curry powder for a warm flavor. If you prefer a comforting taste, try adding nutritional yeast for a cheesy flavor. Use dairy-free cheese to top your casserole. These simple changes can make your dish exciting and new! To store leftovers, let the casserole cool first. Then, place it in an airtight container. It can last in the fridge for up to four days. Make sure to cover it well. This keeps it fresh and prevents it from absorbing other odors. For long-term storage, you can freeze the casserole. Use a freezer-safe container or wrap it tightly in plastic wrap. It stays good in the freezer for about three months. Label the container with the date so you remember when you made it. Thaw it in the fridge overnight before reheating. To reheat, you can use the oven or microwave. If using the oven, preheat to 350°F (175°C). Place the casserole in a dish and cover it with foil. Heat for about 20-25 minutes until hot. In the microwave, use medium power. Heat in short intervals, checking often to avoid overcooking. Both methods keep the flavor and texture intact. The total time to cook this casserole is about 45 minutes. You spend around 15 minutes on prep and 25-30 minutes baking in the oven. This quick and easy dish fits nicely into a busy day. Yes, you can make this casserole ahead of time. To store it, let it cool first. Cover it tightly with plastic wrap or foil. You can keep it in the fridge for up to three days. For longer storage, freeze it for up to three months. Just make sure to thaw it overnight in the fridge before reheating. This casserole is great for meal prep! To fit it into your weekly plan, divide it into individual portions. Use airtight containers to keep it fresh. You can easily reheat it in the microwave or oven. This way, you have a tasty meal ready to go anytime! This blog post covered a tasty Paleo Chicken Veggie Casserole. We explored key ingredients, potential swaps, and garnish ideas. I shared step-by-step instructions on preparation, combining, and baking. Additionally, tips for cooking techniques and flavor enhancements were included. Remember, this dish is flexible. You can customize it to fit your taste. Enjoy experimenting with variations while keeping it simple. Happy cooking!

Paleo Chicken Veggie Casserole

A hearty and nutritious casserole featuring shredded chicken and a variety of vegetables, all baked in a creamy coconut milk sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Paleo
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 medium zucchini, diced
  • 1 each red bell pepper, chopped
  • 1 cup full-fat coconut milk
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • to garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it is hot and ready for baking.
  • In a large skillet, pour in the olive oil and place over medium heat. Once the oil is warm, add the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant and lightly golden.
  • Add in the broccoli florets, cauliflower florets, diced zucchini, and chopped red bell pepper into the skillet with the garlic. Sauté the mixture for 5-7 minutes, stirring occasionally until the vegetables begin to soften but retain some crunch.
  • In a spacious mixing bowl, combine the shredded chicken with the sautéed vegetables. Pour in the coconut milk, and add the onion powder, dried thyme, and a generous pinch of salt and pepper. Mix everything together until well combined.
  • Lightly grease a 9x13 inch casserole dish with a bit of olive oil or cooking spray. Pour the chicken and vegetable mixture into the dish, spreading it out evenly to ensure even baking.
  • Place the casserole in the preheated oven and bake for 25-30 minutes. The dish is ready when it is heated through and the edges have started to become golden brown.
  • Carefully remove the casserole from the oven. Let it sit for about 5 minutes to cool slightly and allow flavors to meld.
  • Before serving, sprinkle freshly chopped parsley over the top for a vibrant finish and an extra layer of flavor.

Notes

Pair with a simple side salad or steamed greens for a well-rounded meal.
Keyword casserole, chicken, healthy, paleo, vegetables