Paleo Chicken and Rice Casserole

This Paleo Chicken and Rice Casserole is a Whole30-friendly and low carb twist on a classic comfort meal that your entire family will love!

Whole30 & Paleo Chicken and Rice Casserole

When it comes to warm, comforting meals, casseroles are the way to go and they are so easy to make. I didn’t grow up eating too many casseroles in our Korean household, but I do appreciate them these days as the weather cools down and I want to throw something in the oven.

Paleo Chicken and Rice Casserole Casserole

However, chicken and rice are a classic, budget-friendly combo that I think most of us ate in one form or another since we were kids. This Paleo Chicken and Rice Casserole puts a healthy, low carb twist on the original version by using cauliflower rice instead of regular rice, and nutritional yeast instead of cheese. If you have no problem digesting cheese, you can add it in instead. This version was still creamy and so delicious without it and I didn’t miss the cheese at all!

Whole30 & Paleo Chicken and Rice CasseroleWhole30 & Paleo Chicken and Rice Casserole

Great for Leftovers and Freezer-Friendly

I made this Paleo Chicken and Rice Casserole a week ago and have been enjoying the leftovers so much that I’m thinking of making a double batch in my 9×13 casserole dish. You can even freeze individual portions and reheat them later. I tried it because I get asked if my recipes are freezable almost every week, so yes, these freeze and reheat beautifully!

The bacon bits are optional but I highly recommend it! The crunchy, salty texture complements so well with the creamy base, and honestly… who doesn’t love bacon? Hope you are enjoying the transition into Fall and being able to turn on the oven without your house feeling like a sauna!

Whole30 & Paleo Chicken and Rice CasseroleWhole30 & Paleo Chicken and Rice Casserole

Whole30 & Paleo Chicken and Rice Casserole

Paleo Chicken and Rice Casserole

This Paleo Chicken and Rice Casserole is a Whole30-friendly and low carb twist on a classic comfort meal that your entire family will love!
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 282kcal
Author: Jean Choi


  • 1 medium head of cauliflower or 4 cups of pre-riced cauliflower
  • 1 tbsp coconut oil or ghee
  • 1 onion chopped
  • 2 carrots diced
  • 3 garlic cloves minced
  • 1/2 cup full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 tsp tapioca starch
  • 1 large egg
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 4 boneless and skinless chicken breasts or thighs
  • Optional: 3 slices for bacon, cooked and crumbled


  • Preheat oven to 350 degrees F and grease a 9x9 baking dish.
  • If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.
  • Heat coconut oil or ghee in a large skillet over medium heat. Add onion, carrots, and garlic and sauté for 5 minutes.
  • Add cauliflower rice and sauté until tender, about 5 minutes.
  • Turn off heat and transfer the mixture into the baking dish.
  • In a separate bowl, whisk together coconut milk, nutritional yeast, tapioca starch, egg, salt, pepper, and paprika.
  • Pour over the cauliflower rice and mix well.
  • Here you have 2 choices: Pound the chicken flat so each piece is at even thickness OR cut the chicken into bite-sized pieces.
  • Season the chicken with salt and pepper, to taste, and press into the cauliflower rice mixture.
  • Bake for 30 minutes.
  • Remove from oven and sprinkle with bacon crumbles.
  • Let cool for 10 minutes before serving.
Nutrition Facts
Paleo Chicken and Rice Casserole
Amount Per Serving (1 serving)
Calories 282 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 148mg 49%
Sodium 732mg 31%
Potassium 635mg 18%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 106.5%
Vitamin C 21.5%
Calcium 4.8%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

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14 thoughts on “Paleo Chicken and Rice Casserole

    1. Jean Choi Post author

      Thanks so much for your kind words! I like the creaminess of coconut milk, but I think almond milk will work just fine. Hope you like it!

  1. Anya

    Casseroles are my saving grace at 5 o’clock. Most times, kids can’t tell that I’ve snuck their less desirable vegetables – ha! I’m going to have to try this casserole – this is pure comfort food.

  2. Krista B

    I’ve tried finding a sub for nutritional yeast with no luck. This ingredient doesn’t agree with me. Any suggestions for a sub?


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