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Scooping a wooden spoon into cheesy dairy-free AIP Chicken Casserole with spinach, baked and bubbly in a red casserole dish, topped with crunchy pork panko.

AIP Chicken Casserole

  • Author: Cristina Curp, FNTP
  • 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


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.


  • 3 boneless skinless chicken breast
  • 2 tablespoons avocado oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoon salt
  • 1 pound frozen spinach
  • 1 cup bone broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons arrowroot starch
  • 1 cup Pork Panko (optional)


  1. 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.
  2. 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.
  3. If you want the chicken mix less saucy, turn your pressure cooker on to saute or reduce and let it simmer until desired thickness.
  4. 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
  • 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.
  • This recipe goes really well with baked sweet potatoes or cauliflower rice!


  • Serving Size: 1/8 recipe
  • Calories: 381
  • Fat: 20.5g
  • Carbohydrates: 9.7g
  • Fiber: 2.7g
  • Protein: 40.1g