Creamy is kind of a gross word. Not as gross as moist. But a close second.

Casseroles make me miss cheese. Cheese is so good. I sometimes eat cheese but then regret that decision abouuuuut 45 minutes later. Damn you cheese and your deliciousness. Damn you.

So remember how obsessed I used to be with broccoli? If you don’t remember because you have a life and don’t care, I understand. If you do remember, I love you. Either way, I’ll update you. I was OBSESSED. I used to eat broccoli everyday, all day. I think half of my paycheck went to broccoli. And I would even be a cheap ass and break off the stems and leave them behind at the grocery store. Some of you readers thought that was rude. I thought that was smart. Pinching pennies people.

Speaking of pinching pennies, I think at some point I need to get a new computer. I have an HP that I’ve had since my freshmen year of college and I think it’s about time I update it. Especially since I blew the battery my junior year and it can’t be unplugged for more than 3 minutes or it’s down for the count. I don’t get that saying. She’s been a great computer and a great support system, but when I’m on an airplane and really need to blog or write an article, she’s a b*tch. And turns off in 3 minutes. And is seriously the biggest computer ever. It’s hard to write a blog and save it within a 3 minute time span when your computer doesn’t even fit on the tray table. I need to get with the times.

Anywho, I think I might purchase a mac soon. All I do is spend time on my computer. It’s ridiculous. And I need a computer that will support me. Like with making cooking videos. I love making those but I hate begging my friend Tom to edit them. I feel like a pain in the ass. Probably because I am. I think come winter, I’m going to buy one. I’m gonna do it. And I’m going to put the Mac store people through hell with my questions. I’m seriously so tech inept.

Oh and my computer sounds like a jet engine and feels like it’s on fire all the time. What’s that about? Sketch.

OHHHHH I forgot to tell you guys something!! So the other night when I was out at my favorite bar celebrating Justin’s leave (that sounds weird) I was sitting at a table probably being inappropriate, when a guy walked up to me told me that CrossFit Lincoln says hi to PaleOMG. How cool is that?! Especially since I was with a bunch of people from Nebraska. Small, weird world. So hi CrossFit Lincoln!! You guys are awesome!

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Creamy Chicken Casserole

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4.6 from 31 reviews

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4-6 1x


  • 1.52lbs chicken thighs, excess fat removed, diced
  • 5 medium heads of broccoli, stems removed, chopped into florets
  • 1 head of cauliflower, stem removed, chopped into florets
  • 1 container of sliced mushrooms
  • 1 yellow onion, diced
  • 1 garlic clove minced
  • 1 cup vegetable broth
  • 2 (14oz) cans of coconut milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 tablespoons olive oil (or other fat)
  • 2 tablespoons bacon fat (or other fat)


  1. Preheat oven to 400 degrees.
  2. Place your cauliflower and broccoli florets in a 9×12 glass baking dish. Pour your olive oil on top of the florets and salt and pepper, as well. Mix around to coat the florets.
  3. Baking for 15-18 minutes or until your broccoli and cauliflower have a slightly darker color to them.
  4. While your florets are cooking, place a large skillet over high heat and add your bacon fat.
  5. Once skillet is very hot, add your chicken. You want your skillet to be very hot so you will get a nice sear to your chicken.
  6. Salt and pepper your chicken while it cooks in your pan.
  7. Cook on both sides for 4-5 minutes, depending on how small you diced your chicken.
  8. Once chicken is ALMOST cooked through, remove from pan and place either on a plate or directly into your baking dish with your florets if that has come out of the oven.
  9. Now add your minced garlic directly to your pan that is placed under medium heat now.
  10. Then add your diced onions in. Cook until translucent.
  11. Then add your coconut milk and vegetable broth, as well as your garlic powder, smoked paprika, cayenne pepper, and a bit of salt and pepper and mix well.
  12. Once it is all thoroughly combined, pour directly onto your chicken, broccoli, and cauliflower dish.
  13. Now toss in your mushrooms.
  14. Add in a bit more salt and pepper.
  15. Mix it all together into one large mess.
  16. Bake for 20-22 minutes.
  17. Let cool to help the sauce thicken.
  18. Eat.

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  1. Kris says:

    So, you don’t pay for what you don’t eat? Good idea, or so I thought… I figured, since I don’t eat the core of the apple, or the skin of the orange, or the stems of the grapes, I would just remove these things, in the store. It’s hard work to core apples, peel oranges, and pick all the grapes off, but I probably saved $5, not paying for the inedible crap that the supermarket tries to sell us. Well, I woulda saved $5, if the police hadn’t showed… Turns out, it’s theft…

  2. Leigh H says:

    Not seeing creamy…

    1. juli says:

      sorry you’re not seeing that

  3. Dale says:

    Hey Juli,

    I just recently found your site and I am LOVING the recipes!! Quick question… when you say “2 (14 ounces) cans coconut milk”… You mean you need 14 ounces TOTAL, not two 14 ounce cans, correct?
    Thank you, in advance, and keep the recipes coming. I’m enjoying the cooking process for the first time!

    1. juli says:

      no 28 ounces total

  4. Kate says:

    So this was a mac and cheese post? Nice

  5. Carolyn Archer says:

    the only canned coconut milk i find is the stuff in the asian section. it seems thick. is that the correct stuff?

    1. juli says:


  6. Libbie says:

    Made this today, AWESOME!
    Made some changes. Here they are:
    used avocado oil since olive oil oxidizes at high temperatures, baked the broccoli a little bit longer, used Savoy brand coconut cream and used only 1 (I get this for $1.50 at the Asian store. I promise you this is the BEST brand, and I’ve tasted all the brands), used 1/3 C water instead of broth, doubled the paprika, added 2 tsp white rice flour and 1/2 tsp tapioca starch to the mixture to thicken it more, added 1.5 c paleo bread crumbs mixed with coconut oil on top

  7. Suzanne says:

    I just made this and it is SO delicious! I served it with cauliflower rice, which soaked up the yummy coconut milk/broth really well. Super yummy recipe! Thanks, Juli!