Mushroom, Chicken, and Spiralized Potatoes Casserole, Whole30, Paleo
This mushroom, chicken, and spiralized potatoes casserole is a satisfying Whole30 and Paleo casserole that is full of flavor and texture.
This casserole is our favorite way to eat spiralized potatoes in a dairy-free, Whole30, and Paleo form. The texture of the baked spiralized potatoes and the taste of the peppery creamy mushroom and chicken sauce on top is unbelievable.
It is one of those meals that tastes too good to be true. And once you get the hang of spiralizing your potatoes, the whole thing is simple to put together.
If you are searching for other Whole30 potato recipes, try our Gluten free Potato Pancakes or our Paleo Whole30 Potato Soup.
What makes this recipe great
- Spiralized potatoes have a great texture. It’s almost like real pasta satisfaction but with the added heartiness and oomph that a potato has to offer.
- This dish is creamy, but without butter, cream, or cheese!
- It is a great week day or weekend meal.
Recipe ingredients
- Baby bella mushrooms– these result in more flavor than regular white button mushrooms.
- Potatoes– we like using large gold potatoes here.
- Black pepper– a thick ground black pepper.
- Garlic powder– this makes things easier in the recipe.
- Chicken– good quality chicken breast works best here.
- Onion and Garlic– these season the dish.
- Coconut cream– Savoy coconut cream has no preservatives and has great flavor. It tastes less coconutty than other brands.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1
Step 1: Bake the spiralized potatoes for a little bit.
Step 2
Step 2: Brown the mushrooms.
Step 3
Step 3: Cook the chicken. Then add the coconut cream and the chicken to the mushrooms.
Step 4
Step 4: Pour the creamy chicken and mushrooms on top of the spiralized potatoes and bake.
Expert tips
- Cooking times are based on the width of the spiralized potatoes. We used the chipper blade from our Paderno Spiralizer, which results in thicker spiral strands.
- Use a good quality coconut cream that you like the taste of. We personally do not like the taste of most coconut creams. Savoy coconut cream is our favorite tasting one that we have found.
- Make sure the mushrooms “sweat” when you are browning them. This means they will get wet then dry out and then brown.
Prep 5 minutesCook 50 minutesTotal 55 minutesMakes 4
Ingredients
- 1 1/2 Tbs olive oil, divided
- 16 ounces baby bella mushrooms, sliced
- 3 medium potatoes, spiralized = 5 cups spiralized potatoes ( we used the Chipper/ Chipping Blade of our Paderno Spiralizer)
- 1 tsp salt, divided
- 1 1/4 tsp black pepper, divided
- 1/4 tsp garlic powder
- 1 pound chicken tenderloins, cut into bit sized pieces
- 1/2 cup minced onion, ( this was 1/2 of an onion for us)
- 1 heaping Tbs minced garlic, (this was 4 cloves for us)
- 1/2 tsp Herbes de Provence, ( or 1/4 teaspoon thyme and 1/4 teaspoon rosemary)
- 1 cup canned coconut cream, without preservatives (Savoy is our favorite)
Method
- Preheat the oven to 350 degrees. This casserole is made in 4 steps.
Step 1: Bake the spiralized potatoes.
- ( we used the Chipper/ Chipping Blade of our Paderno Spiralizer )
- Put the spiralized potatoes into a large frying pan (we used this T-FAL 12 inch oven safe pan ). Top the spiralized potatoes with 1/2 Tbs olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, and mix. Then put the pan into the oven and bake for 20 minutes. (After 20 minutes, remove them from the oven and set them aside, while leaving them in the pan). While the potatoes are baking move on to step 2.
Step 2: Start cooking the mushrooms.
- Put 1/2 Tbs of olive oil onto a large frying pan and heat over medium high heat. Add the sliced baby bella mushrooms, and mix them into the oil. Cook the mushrooms until they are golden brown, about 15-20 minutes, while mixing every so often. First they will sweat, then the water will evaporate, and then they will turn golden brown. They will cook faster if you are using a larger pan, and slower in a smaller pan, so keep an eye on them. Leave them in the pan and set them aside once they are done.
Step 3: Prepare the chicken.
- Put 1/2 cup minced onion, 1 Tbs minced garlic, and 1/2 Tbs of olive oil into a frying pan and mix. Cook over medium-high heat for 3 minutes. Add the bite sized chicken to the pan, top with 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp Herbes de Provence and mix. Cook for 5 minutes while mixing often, then set the chicken aside.
Step 4: Put it all together.
- Put the pan of cooked mushrooms back over medium-high heat and add 1 cup of coconut cream, 3/4 tsp of black pepper, 1/2 tsp of salt, and the grilled chicken (make sure to scoop all the minced garlic and onion into the pan with the mushrooms). Mix everything together and let it boil for about 3 minutes.
- Pour the creamy mushroom chicken mixture on top of the baked spiralized potatoes. Then, put the pan back into the oven for 15 minutes at 350 degrees F. Then set your oven to broil and cook for a few minutes more. (Keep an eye on it so it doesn’t burn). Enjoy!
Notes
- Cooking times are based on the width of the spiralized potatoes. We used the chipper blade from our Paderno Spiralizer , which results in thicker spiral strands.
- Use a good quality coconut cream that you like the taste of. We personally do not like the taste of most coconut creams. Savoy coconut cream is our favorite tasting one that we have found.
- Make sure the mushrooms “sweat” when you are browning them. This means they will get wet then dry out and then brown.
