Healthy Whole Food Creamy Chicken Potato and Mushroom Casserole

If you are looking for healthy, comforting Whole30 recipes, then we've got your back with this savory, creamy chicken casserole. This meal is filled with roasted potatoes, charred chicken, mushrooms, and a rich dairy-free sauce. It is quick and easy to prepare, and the leftovers are perfect for lunch the next day. This casserole is a hearty dinner for chilly winter nights.

How can you customize this chicken casserole?

This Whole30 casserole is versatile and can be adjusted to your liking. Instead of chicken thighs, you can use breasts. You can omit the mushrooms or replace them with any vegetable of your choice. Instead of potatoes, you can use sweet potatoes or pumpkin. Finally, you can top this casserole off with bacon for a crispy finish.

Can you use rotisserie chicken in this casserole?

Using rotisserie chicken for Whole30 chicken recipes is an excellent way to reduce cooking time. Remember to add in the skin for an extra roasted flavor. Also, this recipe is a great way to use any leftover chicken, whether grilled, poached, or roasted.

Can you prepare this casserole ahead of time?

The best Whole30 recipes are ones that can be prepared in advance. The night before, follow all the steps to making this casserole but don't bake it. Cover it with plastic wrap and store it in the fridge for up to 2 days. When it's dinner time, bake it at 400F/200C for 10 minutes longer than the recipe asks for.

Is this Whole30 casserole suitable for meal prep?

Absolutely! This meal is an excellent choice for meal prep because it is just as quick and easy to prepare a larger batch. After preparing the casserole, divide any leftovers into airtight containers. Store it in the refrigerator for up to 3 days. Serve it cold or heat it in the microwave for a minute or two.

Whole30® and the Whole30 logo are registered trademarks of Thirty & Co, LLC.

Net Carbs

24.6 g
Fiber

3.8 g
Total Carbs

29 g
Protein

32.1 g
Fats

32.5 g

528 cals

Quantity

Serving Size

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Russet Potatoes (raw)

4 serving
Avocado Oil

2 tbsp
Garlic powder

0.5 tsp
Onion powder

0.5 tsp
Ghee

2 tbsp
Chicken thigh

4 large
Mushrooms, raw

300 g
Onion

0.5 medium - 2 1/2" diameter
Garlic

2 clove
Tapioca flour

2 tbsp
Chicken broth

1 cup
Coconut milk

1 cup
Mustard

2 tsp
Scallions or spring onions, tops and bulb, raw

1 medium - 4 1/8" long
Salt and Black Pepper (To Taste)

1 tsp

Step 1

Preheat oven to 400 F/200 C and line a baking sheet with baking paper. Peel, wash, and dice the potatoes into 1-inch cubes ( 2.5 cm). Toss with 1 tbsp oil, salt, pepper, onion powder, and garlic powder and spread on the baking sheet.
Step 2

Bake the potatoes for 30 minutes until soft. Take the pan out of the oven and set it aside. Reduce the oven’s heat to 350 F/220 C.
Step 3

While the potatoes are baking, prepare the chicken and creamy sauce. To a large pan over medium-high heat, add 1 tbsp of oil. Lightly season the chicken thighs with salt and pepper on both sides, then transfer to the pan.
Step 4

Cook for 3-4 minutes on each side until golden. Turn off the heat, take the thighs out of the pan, and place them on a plate or cutting board. Shred using 2 forks and set aside.
Step 5

Slice the mushrooms, dice the onions, and mince the garlic. Turn the heat back on high and place the skillet on the stove. Add the ghee and let it melt.
Step 6

Add the sliced mushrooms and let cook undisturbed for 2-3 minutes until golden. Stir, reduce the heat to medium, add the onions, and cook for 1-2 more minutes. Add the garlic and cook for one more minute until fragrant.
Step 7

Add the tapioca flour and cook for 30 seconds, then add the chicken broth, coconut milk, and mustard. Stir well until no lumps remain. Bring the sauce to a simmer and let it cook for 1-2 more minutes until thick. Taste and adjust salt and pepper to your preference.
Step 8

Transfer the baked potatoes to a casserole dish and add the shredded chicken. Toss to combine, then pour the creamy sauce over. Gently mix to coat.
Step 9

Transfer the casserole dish to the oven and bake for 10 minutes. Let it cool for 10 minutes before serving. Garnish with chopped scallions and serve.