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Paleo Chicken Veggie Casserole Savory Family Meal

by on April 15, 2025

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Looking for a healthy and tasty family meal? The Paleo Chicken Veggie Casserole is just what you need! Packed with fresh vegetables and shredded chicken, this dish is both nutritious and easy to make. You won’t just enjoy its savory flavors; you’ll also feel good about what you eat. Read on to discover the simple steps, ingredient benefits, and helpful tips for making this delightful casserole a staple at your dinner table.

- 2 cups cooked chicken, shredded - 1 cup broccoli florets - 1 cup cauliflower florets - 1 medium zucchini, diced - 1 red bell pepper, chopped - 1 cup coconut milk - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper - Fresh parsley for garnish Chicken is a great source of protein. It helps build muscle and keeps you full. The veggies add fiber and many vitamins. Broccoli and cauliflower are both high in nutrients. They support good health and digestion. Zucchini adds hydration and flavor with fewer calories. Red bell pepper brings sweetness and vitamin C. Coconut milk gives a creamy texture. It is full of healthy fats that support energy. This milk is also dairy-free. It fits well in a Paleo diet. Using coconut milk makes this dish rich and satisfying. Overall, these ingredients make a tasty and healthy meal for your family. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. While it heats, clear your workspace. Gather all your ingredients so you can work smoothly. To shred chicken quickly, use two forks. Hold the chicken with one fork and pull it apart with the other. This method makes shredding easy and fast. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not burned. Now, add the broccoli, cauliflower, zucchini, and red bell pepper to the skillet. Sauté the veggies for 5-7 minutes. You want them to soften but still have crunch. Stir them often to cook evenly. After that, take a large mixing bowl and combine the shredded chicken, sautéed veggies, 1 cup of coconut milk, onion powder, thyme, salt, and pepper. Stir everything until well mixed. This ensures every bite is packed with flavor. Now it’s time to bake. Transfer the mixture into a greased 9x13 inch casserole dish. Spread it out evenly for even cooking. Place the casserole in your preheated oven. Bake for 25-30 minutes. You know it’s done when the edges start to brown and it’s heated through. To check for doneness, insert a fork in the center. If it comes out hot, it’s ready. Remove it from the oven and let it sit for 5 minutes before serving. This resting time helps the flavors settle. Garnish with fresh parsley for a burst of color and taste. Enjoy your delicious Paleo Chicken Veggie Casserole! To avoid a runny casserole, use less liquid. Coconut milk adds creaminess, but too much can make it soupy. Ensure your veggies are not overcooked during sautéing. They should be tender but firm. Drain any excess liquid before adding to the chicken mix. For seasoning, try adding a pinch of smoked paprika for a warm flavor. You can also increase the garlic to suit your taste. This can enhance the dish’s overall taste. When sautéing vegetables, use medium heat. This cooks them evenly and keeps them crisp. Stir often to prevent sticking. I suggest cooking the broccoli and cauliflower first. Add the zucchini and bell pepper later for the best texture. Let the casserole rest for five minutes after baking. This helps the flavors meld and makes serving easier. The dish will hold its shape better, too. Enjoy every bite! Pro Tips Use Leftover Chicken: Utilizing leftover rotisserie chicken can save you time and enhance the flavor of this casserole. Veggie Variations: Feel free to swap in your favorite vegetables like spinach, carrots, or asparagus for a personal touch. Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the mix for a little heat. Freezing Instructions: This casserole freezes well. Just cool it completely, then cover tightly and freeze for up to 3 months. {{image_2}} You can switch the chicken for other proteins. Try turkey or pork for a twist. For a vegetarian dish, use chickpeas or lentils. They add protein and fiber. Feel free to change the veggies too! Replace broccoli with green beans or asparagus. Cauliflower works well with carrots or squash. Use what you like best. Want a kick? Add spices like paprika or cayenne pepper. They bring heat and flavor. Herbs can also change the taste. Try basil or oregano for a fresh twist. Rosemary adds a nice touch too. Mix and match to find your favorite flavor! To store leftover casserole, cool it first. Place it in a glass or plastic container. Seal it tightly with a lid. This keeps out air and moisture. Leftovers will stay fresh for about three days in the fridge. If you want to keep it longer, freeze it. Use freezer-safe bags or containers for this. To reheat without drying out, use low heat. The oven works best for even warming. Preheat your oven to 350°F (175°C). Place the casserole in a dish and cover it with foil. This helps retain moisture. Heat for 20-25 minutes or until warm. If you're in a hurry, the microwave is an option. Place a serving in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This method can make it hot but may dry it out if overcooked. How can I make this casserole dairy-free? You can make this casserole dairy-free by using coconut milk, which is already in the recipe. It adds creaminess without any dairy. If you want an even richer flavor, you can use full-fat coconut milk. This keeps the dish creamy and delicious while staying true to the Paleo diet. Is it possible to freeze the Paleo Chicken Veggie Casserole? Yes, you can freeze this casserole! Just let it cool completely after baking. Then, cover it tightly with plastic wrap and foil. It will stay fresh in the freezer for about three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it in the oven until hot. Can I prepare this dish in advance? Absolutely! You can prepare this dish a day ahead. Just follow the recipe up to the baking step. Cover the prepared dish and store it in the fridge. When you're ready to eat, pop it in the oven. It might need a few extra minutes to bake. What are good side dishes to serve with this casserole? This casserole is filling on its own, but you can serve it with a fresh salad. A simple green salad with olive oil and lemon dressing works well. You could also serve it with steamed green beans or roasted sweet potatoes for a balanced meal. This blog post covered how to make a tasty Paleo Chicken Veggie Casserole. We shared the full ingredient list and the health benefits of each item. I detailed the step-by-step cooking process, from prep to baking. Plus, you learned tips for perfecting the dish and storage advice. Remember, you can customize the ingredients to fit your taste. Enjoy experimenting in the kitchen! Your delicious, nutritious casserole awaits.

Why I Love This Recipe

  1. Healthy and Nutritious: This casserole is packed with protein from the chicken and plenty of vitamins from the vegetables, making it a wholesome meal option.
  2. Simple Preparation: With easy-to-follow steps, this recipe can be put together quickly, making it perfect for busy weeknights.
  3. Versatile Ingredients: You can easily swap out vegetables based on your preferences or what you have on hand, making it a customizable dish.
  4. Deliciously Creamy: The coconut milk adds a rich creaminess to the casserole, enhancing the flavors and making it truly comforting.

Ingredients

Complete Ingredient List

– 2 cups cooked chicken, shredded

– 1 cup broccoli florets

– 1 cup cauliflower florets

– 1 medium zucchini, diced

– 1 red bell pepper, chopped

– 1 cup coconut milk

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 teaspoon onion powder

– 1 teaspoon dried thyme

– Salt and pepper

– Fresh parsley for garnish

Ingredient Benefits

Chicken is a great source of protein. It helps build muscle and keeps you full. The veggies add fiber and many vitamins. Broccoli and cauliflower are both high in nutrients. They support good health and digestion. Zucchini adds hydration and flavor with fewer calories. Red bell pepper brings sweetness and vitamin C.

Coconut milk gives a creamy texture. It is full of healthy fats that support energy. This milk is also dairy-free. It fits well in a Paleo diet. Using coconut milk makes this dish rich and satisfying. Overall, these ingredients make a tasty and healthy meal for your family.

Step-by-Step Instructions

Prep Work

First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. While it heats, clear your workspace. Gather all your ingredients so you can work smoothly.

To shred chicken quickly, use two forks. Hold the chicken with one fork and pull it apart with the other. This method makes shredding easy and fast.

Cooking Process

Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not burned.

Now, add the broccoli, cauliflower, zucchini, and red bell pepper to the skillet. Sauté the veggies for 5-7 minutes. You want them to soften but still have crunch. Stir them often to cook evenly.

After that, take a large mixing bowl and combine the shredded chicken, sautéed veggies, 1 cup of coconut milk, onion powder, thyme, salt, and pepper. Stir everything until well mixed. This ensures every bite is packed with flavor.

Baking the Casserole

Now it’s time to bake. Transfer the mixture into a greased 9×13 inch casserole dish. Spread it out evenly for even cooking.

Place the casserole in your preheated oven. Bake for 25-30 minutes. You know it’s done when the edges start to brown and it’s heated through.

To check for doneness, insert a fork in the center. If it comes out hot, it’s ready. Remove it from the oven and let it sit for 5 minutes before serving. This resting time helps the flavors settle.

Garnish with fresh parsley for a burst of color and taste. Enjoy your delicious Paleo Chicken Veggie Casserole!

Tips & Tricks

Perfecting the Dish

To avoid a runny casserole, use less liquid. Coconut milk adds creaminess, but too much can make it soupy. Ensure your veggies are not overcooked during sautéing. They should be tender but firm. Drain any excess liquid before adding to the chicken mix.

For seasoning, try adding a pinch of smoked paprika for a warm flavor. You can also increase the garlic to suit your taste. This can enhance the dish’s overall taste.

Cooking Techniques

When sautéing vegetables, use medium heat. This cooks them evenly and keeps them crisp. Stir often to prevent sticking. I suggest cooking the broccoli and cauliflower first. Add the zucchini and bell pepper later for the best texture.

Let the casserole rest for five minutes after baking. This helps the flavors meld and makes serving easier. The dish will hold its shape better, too. Enjoy every bite!

Pro Tips

  1. Use Leftover Chicken: Utilizing leftover rotisserie chicken can save you time and enhance the flavor of this casserole.
  2. Veggie Variations: Feel free to swap in your favorite vegetables like spinach, carrots, or asparagus for a personal touch.
  3. Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the mix for a little heat.
  4. Freezing Instructions: This casserole freezes well. Just cool it completely, then cover tightly and freeze for up to 3 months.

Variations

Ingredient Swaps

You can switch the chicken for other proteins. Try turkey or pork for a twist. For a vegetarian dish, use chickpeas or lentils. They add protein and fiber.

Feel free to change the veggies too! Replace broccoli with green beans or asparagus. Cauliflower works well with carrots or squash. Use what you like best.

Flavor Enhancements

Want a kick? Add spices like paprika or cayenne pepper. They bring heat and flavor.

Herbs can also change the taste. Try basil or oregano for a fresh twist. Rosemary adds a nice touch too. Mix and match to find your favorite flavor!

Storage Info

Best Practices for Storage

To store leftover casserole, cool it first. Place it in a glass or plastic container. Seal it tightly with a lid. This keeps out air and moisture. Leftovers will stay fresh for about three days in the fridge. If you want to keep it longer, freeze it. Use freezer-safe bags or containers for this.

Reheating Instructions

To reheat without drying out, use low heat. The oven works best for even warming. Preheat your oven to 350°F (175°C). Place the casserole in a dish and cover it with foil. This helps retain moisture. Heat for 20-25 minutes or until warm.

If you’re in a hurry, the microwave is an option. Place a serving in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This method can make it hot but may dry it out if overcooked.

FAQs

Common Questions

How can I make this casserole dairy-free?

You can make this casserole dairy-free by using coconut milk, which is already in the recipe. It adds creaminess without any dairy. If you want an even richer flavor, you can use full-fat coconut milk. This keeps the dish creamy and delicious while staying true to the Paleo diet.

Is it possible to freeze the Paleo Chicken Veggie Casserole?

Yes, you can freeze this casserole! Just let it cool completely after baking. Then, cover it tightly with plastic wrap and foil. It will stay fresh in the freezer for about three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it in the oven until hot.

Cooking and Serving Questions

Can I prepare this dish in advance?

Absolutely! You can prepare this dish a day ahead. Just follow the recipe up to the baking step. Cover the prepared dish and store it in the fridge. When you’re ready to eat, pop it in the oven. It might need a few extra minutes to bake.

What are good side dishes to serve with this casserole?

This casserole is filling on its own, but you can serve it with a fresh salad. A simple green salad with olive oil and lemon dressing works well. You could also serve it with steamed green beans or roasted sweet potatoes for a balanced meal.

This blog post covered how to make a tasty Paleo Chicken Veggie Casserole. We shared the full ingredient list and the health benefits of each item. I detailed the step-by-step cooking process, from prep to baking. Plus, you learned tips for perfecting the dish and storage advice.

Remember, you can customize the ingredients to fit your taste. Enjoy experimenting in the kitchen! Your delicious, nutritious casserole await

- 2 cups cooked chicken, shredded - 1 cup broccoli florets - 1 cup cauliflower florets - 1 medium zucchini, diced - 1 red bell pepper, chopped - 1 cup coconut milk - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper - Fresh parsley for garnish Chicken is a great source of protein. It helps build muscle and keeps you full. The veggies add fiber and many vitamins. Broccoli and cauliflower are both high in nutrients. They support good health and digestion. Zucchini adds hydration and flavor with fewer calories. Red bell pepper brings sweetness and vitamin C. Coconut milk gives a creamy texture. It is full of healthy fats that support energy. This milk is also dairy-free. It fits well in a Paleo diet. Using coconut milk makes this dish rich and satisfying. Overall, these ingredients make a tasty and healthy meal for your family. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. While it heats, clear your workspace. Gather all your ingredients so you can work smoothly. To shred chicken quickly, use two forks. Hold the chicken with one fork and pull it apart with the other. This method makes shredding easy and fast. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not burned. Now, add the broccoli, cauliflower, zucchini, and red bell pepper to the skillet. Sauté the veggies for 5-7 minutes. You want them to soften but still have crunch. Stir them often to cook evenly. After that, take a large mixing bowl and combine the shredded chicken, sautéed veggies, 1 cup of coconut milk, onion powder, thyme, salt, and pepper. Stir everything until well mixed. This ensures every bite is packed with flavor. Now it’s time to bake. Transfer the mixture into a greased 9x13 inch casserole dish. Spread it out evenly for even cooking. Place the casserole in your preheated oven. Bake for 25-30 minutes. You know it’s done when the edges start to brown and it’s heated through. To check for doneness, insert a fork in the center. If it comes out hot, it’s ready. Remove it from the oven and let it sit for 5 minutes before serving. This resting time helps the flavors settle. Garnish with fresh parsley for a burst of color and taste. Enjoy your delicious Paleo Chicken Veggie Casserole! To avoid a runny casserole, use less liquid. Coconut milk adds creaminess, but too much can make it soupy. Ensure your veggies are not overcooked during sautéing. They should be tender but firm. Drain any excess liquid before adding to the chicken mix. For seasoning, try adding a pinch of smoked paprika for a warm flavor. You can also increase the garlic to suit your taste. This can enhance the dish’s overall taste. When sautéing vegetables, use medium heat. This cooks them evenly and keeps them crisp. Stir often to prevent sticking. I suggest cooking the broccoli and cauliflower first. Add the zucchini and bell pepper later for the best texture. Let the casserole rest for five minutes after baking. This helps the flavors meld and makes serving easier. The dish will hold its shape better, too. Enjoy every bite! Pro Tips Use Leftover Chicken: Utilizing leftover rotisserie chicken can save you time and enhance the flavor of this casserole. Veggie Variations: Feel free to swap in your favorite vegetables like spinach, carrots, or asparagus for a personal touch. Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the mix for a little heat. Freezing Instructions: This casserole freezes well. Just cool it completely, then cover tightly and freeze for up to 3 months. {{image_2}} You can switch the chicken for other proteins. Try turkey or pork for a twist. For a vegetarian dish, use chickpeas or lentils. They add protein and fiber. Feel free to change the veggies too! Replace broccoli with green beans or asparagus. Cauliflower works well with carrots or squash. Use what you like best. Want a kick? Add spices like paprika or cayenne pepper. They bring heat and flavor. Herbs can also change the taste. Try basil or oregano for a fresh twist. Rosemary adds a nice touch too. Mix and match to find your favorite flavor! To store leftover casserole, cool it first. Place it in a glass or plastic container. Seal it tightly with a lid. This keeps out air and moisture. Leftovers will stay fresh for about three days in the fridge. If you want to keep it longer, freeze it. Use freezer-safe bags or containers for this. To reheat without drying out, use low heat. The oven works best for even warming. Preheat your oven to 350°F (175°C). Place the casserole in a dish and cover it with foil. This helps retain moisture. Heat for 20-25 minutes or until warm. If you're in a hurry, the microwave is an option. Place a serving in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This method can make it hot but may dry it out if overcooked. How can I make this casserole dairy-free? You can make this casserole dairy-free by using coconut milk, which is already in the recipe. It adds creaminess without any dairy. If you want an even richer flavor, you can use full-fat coconut milk. This keeps the dish creamy and delicious while staying true to the Paleo diet. Is it possible to freeze the Paleo Chicken Veggie Casserole? Yes, you can freeze this casserole! Just let it cool completely after baking. Then, cover it tightly with plastic wrap and foil. It will stay fresh in the freezer for about three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it in the oven until hot. Can I prepare this dish in advance? Absolutely! You can prepare this dish a day ahead. Just follow the recipe up to the baking step. Cover the prepared dish and store it in the fridge. When you're ready to eat, pop it in the oven. It might need a few extra minutes to bake. What are good side dishes to serve with this casserole? This casserole is filling on its own, but you can serve it with a fresh salad. A simple green salad with olive oil and lemon dressing works well. You could also serve it with steamed green beans or roasted sweet potatoes for a balanced meal. This blog post covered how to make a tasty Paleo Chicken Veggie Casserole. We shared the full ingredient list and the health benefits of each item. I detailed the step-by-step cooking process, from prep to baking. Plus, you learned tips for perfecting the dish and storage advice. Remember, you can customize the ingredients to fit your taste. Enjoy experimenting in the kitchen! Your delicious, nutritious casserole awaits.

Paleo Chicken Veggie Casserole

A healthy and delicious casserole packed with chicken and vegetables, perfect for a paleo diet.
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 red bell pepper, chopped
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Add the broccoli, cauliflower, zucchini, and red bell pepper to the skillet. Sauté the vegetables for 5-7 minutes until they start to soften.
  • In a large mixing bowl, combine the shredded chicken, sautéed veggies, coconut milk, onion powder, thyme, salt, and pepper. Stir until well combined.
  • Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
  • Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the edges are starting to brown.
  • Remove from the oven and let it sit for 5 minutes before serving.
  • Garnish with fresh parsley before serving for an added pop of color and flavor.

Notes

Let the casserole sit for a few minutes before serving for better texture.
Keyword casserole, chicken, paleo, vegetables

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