Cheesy, dairy-free AIP Chicken Casserole, made in the pressure cooker then broiled until brown and bubbly. Ready in less than 30 minutes this dish is seasoned to perfection, made with nutrient-dense spinach, bone broth, and melty AIP cheese. Topped with grain-free pork panko for a bit of crunch, you can’t go wrong with this easy paleo comfort food.
Why This Dairy-Free Cheesy Casserole Works
Made to be an easy, weeknight meal this recipe is nutrient dense, satisfying, and delicious as it. The versatile textures of a melty AIP cheese, crunchy pork panko, and shredded chicken give you the perfect bite every time. Ready in under 30 minutes and using minimal cookware, you don’t need to worry about sides. However, if you wanted to stretch it- this AIP casserole pairs well with baked sweet potatoes or cauliflower rice AND this casserole also doubles well as a dip for lunch the next day! The casserole that just keeps giving- you can store leftovers in the fridge for up to 5 days or store in the freezer for up 3 months- the perfect rainy day-movie day meal.
Ingredients & Tools
- AIP Cheese: any dairy free cheese will work for this paleo creamy chicken and spinach. I recommend making my melty AIP cheese ahead of time, and sure to follow the AIP modifications if using my recipe. For. those who do not need to eat dairy free, cream cheese works great with the flavors in this recipe.
- Pork Panko: don’t skip this step, it adds a nice crunch to the top of the casserole! I like to buy Pork Panko but you can also make your own by grinding up pork rinds in a food processor.
- Chicken: I recommend chicken breast, but you can also use boneless, skinless chicken thighs. (More chicken recipes here.)
- Spinach: a pound of frozen spinach works best, but you can also use fresh! It will wilt quickly in the slow cooker, just throw it all in there.
Tools for Making AIP Chicken Casserole
Click on the name of the tool to be linked to the ones I recommend !
AIP Casserole Step by Step Instructions
- In the bowl of your electric pressure cooker combine the chicken, oil, and seasonings.
- Then, add in the spinach, “cheese,” bone broth, and vinegar.
- Close the lid and cook on high for 10 minutes. Release the pressure manually.
- Open the lid and insert your hand mixer and turn it on to begin to shred the chicken.
- As it shreds add in the arrowroot starch and keep mixing until it’s completely mixed in.
- If you want the chicken to mix less saucy, turn your pressure cooker on to saute or reduce and let it simmer until desired thickness. Transfer to a casserole dish (9×9) and top with pork panko if using.
- Broil from the middle rack for 2-3 minutes to brown the topcoat. Serve hot!
- Reheating: warm leftovers in the oven at 350°F until bubbly.
Frequently Asked Questions
As long as it melts, one cup of any dairy-free cheese will work. To keep it AIP, I recommend this recipe, and you can make it ahead to cut down on prep time.
Cream cheese would work best for this recipe. It’ll make the end result super rich and creamy.
Arrowroot adds a nice thickness to the casserole. You can omit it, but I recommend you reduce the liquid for 15 minutes and stir in some coconut cream.
Other Recipes You Might Enjoy
- Chicken Stuffed Sweet Potatoes (Paleo, Whole30)
- Garlic, Honey, and Mustard-Marinated Chicken: A Savory Dance of Flavors
- The Secret To a Balanced Day? Start with Protein!
- Adobo Chicken Sheet Pan Dinner
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AIP Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 8 servings
- Category: Entree
- Method: Pressure Cook, Broil
- Cuisine: American
- Diet: Gluten Free
Description
Cheesy, dairy-free AIP Chicken Casserole, made in the pressure cooker, broiled until brown and bubbly. Seasoned to perfection, made with nutrient-dense spinach, bone broth, and melty AIP cheese, and ready in less than 30 minutes. Topped with grain-free pork panko for a bit of crunch, you can’t go wrong with this easy paleo comfort food.
Ingredients
-
3 boneless skinless chicken breast
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2 tablespoons avocado oil
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons dried parsley
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1 1/2 teaspoon salt
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1 pound frozen spinach
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1 cup AIP cheese
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1 cup bone broth
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2 tablespoons apple cider vinegar
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2 tablespoons arrowroot starch
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1 cup Pork Panko (optional)
Instructions
- In the bowl of your electric pressure cooker combine the chicken, oil, and seasonings. Add in the spinach, “cheese,” bone broth, and vinegar. Close the lid and cook on high for 10 minutes.
- Release the pressure manually. Open the lid and insert your hand mixer and turn it on to begin to shred the chicken. As it shreds add in the arrowroot starch and keep mixing until it’s completely mixed in.
- If you want the chicken mix less saucy, turn your pressure cooker on to saute or reduce and let it simmer until desired thickness.
- Transfer to a casserole dish (9×9) and top with pork panko if using. Broil from the middle rack for 2-3 minutes to brown the topcoat. Serve hot!
Recipe Notes:
- net carbs per serving: 7g
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Make the AIP cheese ahead of time, be sure to follow the AIP modifications if using my recipe.
-
I like to buy Pork Panko but you can also make your own by grinding up pork rinds in a food processor
-
This casserole also doubles well as a dip!
-
Use a casserole dish that’s a little bigger than what I used, ideally a 9×9 pan. You want it deep enough that when you scoop it up it won’t drip all over the side.
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This recipe goes really well with baked sweet potatoes or cauliflower rice!
Nutrition
- Serving Size: 1/8 recipe
- Calories: 381
- Fat: 20.5g
- Carbohydrates: 9.7g
- Fiber: 2.7g
- Protein: 40.1g
nicky says
Do you happen to have oven or stove top instructions for this recipe?
Cristina Curp, FNTP says
I don’t, sorry
Angel says
Made this yesterday and the whole family loved it!