Chicken divan casserole is such a comfort food! I enjoyed it growing up but love it even more now. When I switched to a paleo and Whole30 lifestyle, casseroles were harder to find than before! So many casseroles include soy, gluten, MSG, and who knows what else. While I still consume dairy, it’s still not as easy to come up with a paleo, primal, or Whole30 casserole. This particular one is considered primal, so it works for me just fine!
While this is typically served over rice or noodles, growing up my mom would put egg noodles right into it to make it a casserole. To make it grain free, I used cauli-rice instead. That makes it gluten free as well! This does have cheese inside so it’s primal, not paleo or Whole30. But it’s also soy free and quite delicious! I always recommend using raw dairy products whenever possible. It’s more easily digestible and the nutrients are more readily available. Of course, sourcing is majorly important when consuming raw animal products, so be sure to only consume raw milk from a grass fed or pasture raised animal!
Cleaned up Ingredients
You could use any cream of chicken or mushroom soup recipe you like, but here’s the paleo one I use. The campbell ones from the store have soy, sugar, gluten, and additives that are quite unhealthy! This is a basic version, and you can use whatever variety you like, whether cream of chicken, cheese, celery, or mushroom.
I also like to use this mayonnaise recipe, to keep it soy, vinegar, and sugar free! Again, store bought mayo has sugar, inhumanely raised and fed eggs, and additives. Even the ones “made with olive oil” still can have soybean oil on the label. Just a note, there’s nothing not paleo about vinegar, but if yeast is problematic then it should be avoided. The recipe linked is a simple version, and you can make it with various seasonings.
Enjoy! If you make it, be sure to share it on Instagram and tag me @thecleanhappylife.
- 3 cups Cauli-rice
- 2 cups cream of chicken soup recipe linked above
- 1/2 cup mayonnaise
- 2-3 cups cooked chicken or turkey
- 1 tsp mustard
- 1 tsp garlic powder
- 1 tsp salt
- 3/4 tsp chili powder use less or omit for less spice
- 1 cup cheddar cheese
- 3 cups broccoli
- breadcrumbs use paleo or GF bread, enough to lightly cover
- If making your own cream of chicken soup, make that first.
- Preheat oven to 350.
- Mix together all ingredients except breadcrumbs. Place in a casserole dish.
- Bake for 45-60 minutes, until golden brown and bubbly. In the last 10 minutes, add the breadcrumbs on top.
- Let the casserole sit for a few minutes to firm up, then serve!
I love the corningware dish pictured that I used to make this dish. It was gifted to me in a set from a very sweet lady at my bridal shower. She’s since passed on, but I do think of her often, especially when I cook with these dishes! It is a set of ten pieces, with dishes of varying sizes and lids. Though the shapes are round and not ovals, this is otherwise the same size set I have and love!
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