Broccoli & Chicken Casserole
I have always been weary of casseroles which have a reputation for being full of cream, cheese and lots of carbs, not exactly a healthy meal choice. But damn do they taste good.

Broccoli & Chicken Casserole
I wanted to try creating a healthy spin on my all time favourite casserole, Cheddar, Broccoli and Chicken.

Broccoli & Chicken Casserole
In this version I swapped rice for celeriac rice and cheddar and the cream based sauce for a delicious coconut cream, chicken stock and egg mixture.

Broccoli & Chicken Casserole
I used celeriac (aka celery root) because I like how well it keeps its rice like shape when cooked. If you are unable to find celeriac then cauliflower would also work, just be sure to not make the cauliflower rice too fine to prevent it turning into mush once baked in the casserole.

Don’t get me wrong, you will struggle to convince anyone that this is a classic Cheddar, Broccoli and Chicken Casserole, instead it tastes like a healthy version of one. That being said, this recipe has a lot of the same delicious attributes, creamy rice, tender pieces of broccoli, shredded chicken and those wonderfully crispy outer edges that are always my favourite part of any casserole.

Broccoli & Chicken Casserole
If you are not following a Paleo or Dairy Free diet then I would suggest sprinkling a bit of cheddar on top of the casserole and letting it bake for a few minutes until the cheese is bubbly and golden.

Broccoli & Chicken Casserole
The leftovers are delicious and will last for up to 4 days in the fridge.

Here are a few more comforting casserole that you might enjoy!

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Broccoli & Chicken Casserole

Every Last Bite
A creamy Broccoli, Chicken and "Cheddar" Casserole that is completely dairy free and made with celeriac rice (or cauliflower rice) in place of traditional rice.
4 from 32 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Diets Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings 8
Calories 250 kcal


  • 1 celeriac 3 cups riced
  • 3 cups shredded chicken
  • 1 onion finely diced
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 head broccoli cut into approximately 3 cups florets
  • water
  • 1 egg
  • 2/3 cup coconut cream
  • 1 cup chicken broth
  • 1/4 cup nutritional yeast (or parmesan for SCD)


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Peel the celeriac and cut it into large chunks. Place the pieces into a food processor and pulse until everything is broken down into even pieces the size of rice. Place the rice in a bowl along with the shredded chicken
  • In a skillet on medium heat, cook the onion and garlic in olive oil for 3 to 4 minutes until the onion begins to soften. Add in the broccoli florets and about 1/4 cup water just to cover the bottom of the pan. Cover and steam the broccoli until it is just tender but not overcooked (approximately 5 minutes). Add the onions and broccoli into the bowl with the rice and chicken
  • Whisk together the egg and coconut cream before adding in the chicken stock and nutritional yeast. Pour the liquid into the bowl with the other ingredients and stir until well combined.
  • Transfer everything to a casserole dish and firmly press down to ensure its well packed in. Cover the casserole dish with tin foil and bake in the oven for 45 minutes. After 45 minutes remove the tin foil and bake for another 5 minutes to lightly brown the top. Serve warm
Calories: 250kcalCarbohydrates: 16gProtein: 19gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 335mgPotassium: 749mgFiber: 4gSugar: 3gCalcium: 88mgIron: 2mg
Tried this recipe?Leave a comment below and let us know how it was!