Creamy Chicken, Broccoli & Bacon Casserole Recipe

This creamy Whole30 Chicken & Broccoli Casserole puts a healthy twist on a comforting classic. It’s perfect for cold nights, easy to make ahead or freeze for busy evenings. This casserole is Paleo, dairy-free, grain-free, gluten-free, keto-friendly, Whole30-compliant and Specific Carbohydrate Diet legal.

After asking followers which fall and winter recipes they’d like, casseroles came up again and again. I’m relatively new to casseroles, but this dish quickly became a favorite for its ease and satisfying flavors.

Why you’ll love this Chicken & Broccoli Casserole

• Comfort food made healthier: Rich and hearty, this casserole delivers the creamy satisfaction of a traditional version without dairy or grains.
• Kid-friendly: Broccoli is tucked into a velvety sauce and mixed with chicken and bacon so picky eaters often don’t notice it. For more reluctance, chop florets finely or serve over pasta.
• Make-ahead friendly: Assemble up to three days ahead and bake when needed, or bring it to a potluck—guests won’t guess it’s Paleo or Whole30.
• Freezes well: Because this casserole is mainly chicken and broccoli, it won’t get watery after freezing. Freeze assembled in the baking dish and bake from frozen to avoid overcooking the broccoli.

What’s in this Whole30 casserole

• Broccoli: I prefer steaming the florets first, but roasting or using frozen precooked broccoli also works.
• Chicken: Leftover shredded chicken, a rotisserie bird, or quickly poached breasts are all fine.
• Bacon: Optional but adds great flavor; you can substitute ham, turkey bacon or pancetta if preferred.
• Creamy dairy-free sauce: A smooth sauce made from soaked cashews blended with almond milk, mustard, garlic and nutritional yeast gives the casserole a rich, dairy-like texture.

How to make shredded chicken

My preferred method is poaching because it’s quick and keeps the meat moist. Place chicken breasts in a pot, cover with water, bring to a gentle boil and cook 15–18 minutes until no pink remains. Let rest five minutes, then shred with two forks. Roughly, one large breast yields about 1 cup shredded chicken.

1. Bring a pot half-full of water to a boil, add chicken breasts and ensure they are covered.
2. Boil for 15–18 minutes, adding water if needed. Check doneness by cutting a breast in half—no pink should remain.
3. Remove, let cool slightly, then shred with forks.

How to make this Paleo Chicken & Broccoli Casserole

1. Prep the broccoli: cut two heads into bite-sized florets and steam until just tender but not mushy.
2. Make the sauce: soak cashews in hot water for 10 minutes, then blend with almond milk, Dijon mustard, garlic and nutritional yeast until smooth. Simmer gently in a saucepan 5–8 minutes until thick enough to coat a spoon.
3. Cook onion and chopped bacon in olive oil until bacon crisps and onion softens. Combine shredded chicken, broccoli, onion and bacon in a bowl and stir in enough sauce to coat—avoid making it soupy.
4. Transfer to an approximately 11 x 7-inch baking dish. You can refrigerate the assembled casserole up to 3 days or freeze for up to 2 months. Bake at 400ºF (200ºC) for 15–20 minutes until golden and bubbling, then serve.

Variations and tips

• Add more vegetables: Sautéed mushrooms, cauliflower florets, spinach or kale make tasty additions.
• Swap the bacon: Omit it or use ham, turkey bacon or pancetta.
• Substitute for dairy eaters: Replace nutritional yeast with 2/3 cup shredded cheddar and sprinkle extra on top before baking.
• Use holiday leftovers: Leftover turkey works beautifully—mix white and dark meat as desired.
• Make it more keto: Swap cashews for macadamia nuts in the sauce to lower net carbs.

Other casserole ideas you might enjoy

• Spaghetti Bolognese Casserole
• Jalapeño Tuna Casserole
• Beef & Cauliflower Rice Mexican Casserole
• Broccoli, Chicken & Rice Casserole
• Caramelized Onion, Butternut Squash & Turkey Breakfast Casserole

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If you make this recipe, please leave a comment or tag @everylastbite_ on Instagram—I’d love to see your photos!