Creamy Dijon Chicken Casserole — Whole30, Paleo, Gluten & Dairy Free

This creamy Dijon chicken casserole is an easy, flavorful, Whole30-, Paleo-, gluten-free, and dairy-free dish perfect for weeknight dinners or meal prep. It combines lots of vegetables, bacon, shredded chicken and a tangy dairy-free cream sauce in one casserole dish, baked until golden and bubbly.

This recipe is one of my go-to casseroles when I have extra vegetables or leftover cooked chicken. It’s flexible: use the vegetables you have on hand, though mushrooms, onions, broccoli and shredded potatoes (or frozen hash browns) work especially well. Look for plain shredded potatoes in the freezer section at many grocery stores.

You’ll also need cooked, shredded chicken and chopped cooked bacon. The creamy Dijon sauce is dairy-free and made with coconut cream, chicken broth, almond milk, ghee, Dijon mustard, arrowroot flour and a blend of herbs and seasonings like thyme, parsley and rosemary. These pantry items are widely available at major retailers.

Creamy Dijon Chicken Casserole Ingredients

• 1 lb shredded cooked chicken breast
• 6 oz cooked, 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 (about 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 tbsp 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

How to Make This Whole30 Casserole

Preheat your oven to 400°F. If you don’t have cooked chicken on hand, bake chicken breasts at 400°F for about 35 minutes or poach them on the stovetop until cooked through. While the chicken cooks, prepare and chop the vegetables and cook the bacon if needed.

Place the shredded chicken, chopped bacon and all the vegetables in a large casserole dish and toss together. In a large skillet over medium-high heat, melt the ghee and sauté the minced garlic for 1–2 minutes until fragrant. Add the coconut cream, chicken broth, almond milk, Dijon mustard and seasonings, stirring as the coconut cream liquefies and the sauce comes to a gentle simmer.

Mix the arrowroot flour with water in a small dish to dissolve, then stir it into the simmering sauce. Stir constantly as the sauce thickens—this should happen quickly. Pour the thickened sauce over the chicken and vegetables in the casserole dish, mix to ensure everything is evenly coated, and spread into an even layer.

Bake the casserole at 400°F for about 1 hour, or until the top is golden brown and the filling is bubbling. If you use fresh shredded potatoes rather than frozen, reduce baking time by approximately 10–15 minutes and watch for a golden top.

Alternatives and Substitutions

This casserole adapts well to different vegetables: bell peppers, green beans, or any preferred mix will work. Potatoes help create a creamy texture and absorb sauce, so avoid omitting them entirely; spaghetti squash can be used as a lower-carb option. If you prefer not to use coconut cream, you can substitute the same amount of almond milk, although coconut cream gives a richer finish even when well seasoned. For nut allergies, use coconut milk or another tolerated dairy-free milk.

Notes

• If bacon is not cooked, place strips on a sheet pan and bake at 400°F for about 12 minutes while you prepare other ingredients.
• If you don’t have pre-cooked chicken, a rotisserie chicken is a great shortcut, or poach breasts on the stovetop while prepping.
• Omit ghee for a strict lactose allergy and use a dairy-free fat alternative if needed.
• Adjust baking time if using fresh shredded potatoes—reduce by about 10–15 minutes and bake until the top is golden.

Other Whole30 Casseroles You’ll Love:

Salisbury Steak Casserole

Creamy Sausage & Potato Casserole

Chicken Pot Pie Casserole

Easy Taco Casserole