We love a good one-dish recipe around here, and this Whole30 Million Dollar Chicken Casserole is no exception! It’s easy to prepare, making it a great weeknight dinner option. This casserole is not only gluten-free, dairy-free, and egg-free. It’s creamy and delicious—tastes like a million bucks!
Our casserole starts with shredded or chopped chicken added to a luscious sauce. We created the creamy sauce with Whole30-compatible cream cheese, homemade condensed cream of chicken soup and ghee, seasoned with garlic powder, onion powder, salt, pepper, and nutritional yeast.
This crunchy, “cheezy” topper takes our Million Dollar Casserole to the next level.
Once the chicken and the sauce are combined, we top our casserole with an easy crumble that adds even more delicious flavor and texture. Traditional Million Dollar Chicken Casserole has Ritz crackers mixed with ghee to create a crunchy topping. We make our version Whole30 compatible by using almond flour mixed with nutritional yeast and ghee for the topping.
Our secret ingredient? Whole30 Cream of Chicken Soup!
Compatible store-bought condensed cream of chicken soup is very tough to find. Instead, use a double batch of this easy homemade and budget-friendly recipe! It takes just 10 minutes to make and is a master at infusing creamy, rich, dairy-free flavor to your favorite creamy classics.
Pro tips for easy, shredded chicken:
For the shredded or chopped chicken, you can use compatible canned chicken or rotisserie chicken to save time. If cooking the chicken yourself, one easy way to do it is in your Instant Pot. Simply add three chicken breasts to the instant pot on top of the trivet. Next, add one cup of water to the bottom of the Instant Pot, seal, and set to manual for 10 minutes. This will result in steamed chicken ready to be shredded or chopped. If shredding, drain the water and shred right inside the Instant Pot with a hand mixer for a quick solution with minimal dishes.
Busy week? Prepare this chicken casserole up to 24 hours in advance and stick it in the oven at dinner time the next day.
Ingredients
Casserole
- 8 oz compatible cream cheese
- 2 cans compatible cream of chicken soup, or homemade equivalent (recipe available on whole30.com)
- 1/4 cup melted ghee or vegan butter
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/4 tsp salt
- 5 cups shredded or chopped cooked chicken (about 3 large chicken breasts)
Topping
- 1 cup almond flour
- 1.5 tbsp nutritional yeast
- 6 tbsp melted ghee
Instructions
- PREHEAT oven to 350°F. Grease a 9×13 casserole dish.
- COMBINE in a medium bowl with a mixer all the casserole ingredients except the chicken until smooth. Once combined, stir in the chicken.
- COMBINE with a fork in a small bowl the topping ingredients.
- ADD casserole filling to the prepared baking dish. Crumble topping on top.
- BAKE for 40 minutes or until topping is browned.
- LET rest for 10 minutes before serving. Store leftovers in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
