French Onion Chicken Casserole

This recipe Whole30 French Onion Chicken Casserole was inspired by my recent trip home to Canada.  French onion soup is probably by far my favourite soup.  Since my mum knows this, she made sure to store some extra soup in the freezer to enjoy during my visit.

Now although I could eat this soup any time of the year, Mr. Grumbles could not.  Since we live in Florida where the current temperatures are well into the 90s (and if you add the humidity, the "feel like" temperature is over 100), I don't blame the guy.  Eating soup after being outside in the heat all day is the last thing that I will get Mr. Grumbles to eat.

With that in mind, I knew I had to figure out a way to make something taste like French onion soup without being soup.

So, knowing that Mr. Grumbles would not object to a casserole, I decided to try and create a chicken casserole layered among a rich and creamy onion soup concoction.

And the verdict?

100 % approval by Mr. Grumbles!

How to make this Whole30 French Onion Chicken Casserole:

• In a cast-iron skillet, add ghee and heat on medium heat until melted.

• Add in onions and cook, stirring occasionally until onions begin to caramelize.
• Add 1 tablespoon of coconut aminos to the onion to add a hint of sweetness.

• This takes about 15 minutes.  If the onions look like they are starting to stick, add ¼ cup of water to the skillet.
• Add the minced garlic to the onions and cook for another 30 seconds.
• Remove the onions and the garlic from the skillet and set aside.

• While the onions are cooking, chop the chicken into 1-inch cubes and sprinkle with a little salt and pepper.
• Set the chicken aside.
• Next, in a small bowl, combine coconut milk, nutritional yeast (if using), coconut aminos and french onion soup mix.
• Stir to combine and set this aside.
• In the same skillet that the onions were in, add the chopped chicken and stir until the chicken is cooked (about 5 minutes).

• Assemble the casserole by placing a little ghee in the bottom of the skillet.
• Swirl the skillet to cover the bottom with the ghee.
• Spread the riced cauliflower over the bottom of the skillet and pour 1 tablespoon of coconut aminos over the rice.
• Add half of the onions and coconut milk mixture over the "rice".

• Then layer the chicken over it and add the last remaining onion and pour the sauce over the entire dish.
• For added colour, sprinkle some paprika over the top.

• Place the dish in the oven and bake for 20 minutes or until it begins to bubble.

Substitutions for this Whole30 French Onion Chicken Casserole:

• If you don't have an oven-safe skillet, simply using a frying pan and then assemble the casserole in a baking dish and place it in the oven.
• Instead of using coconut milk, you can replace it with sour cream or greek yogurt
• Instead of using nutritional yeast, add ¼ cup of shredded cheese such as Parmesan, Swiss or Gruyere
• Instead of using riced cauliflower, you could easily replace it with any cooked rice.
• Instead of using my Whole30 Onion Soup Mix, you could use a package of Lipton's Onion Soup mix
• Instead of using coconut aminos, you can use soy sauce

If you like this Whole30 French Onion Chicken Casserole, you may also enjoy the following:

• Chicken Souvlaki (Whole30, Low Carb, Gluten-Free, Dairy-Free)
• Whole30 Chicken Lo Mein (Keto, Dairy-Free)
• Garlic Mushroom Chicken (Whole30, Keto)
• Simply Delicious Fried Chicken (Whole30, Gluten-Free, Low Carb, Egg Free, Dairy-Free)
• Chicken Carrot Soup (Whole30, SCD Intro Phase Friendly)
• Easy Chicken Taco Soup (Whole30, LC, GF)
• Whole30 Creamy Ranch Chicken (Dairy-Free, Keto)

French Onion Chicken Casserole

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If you love French Onion Soup as much as I do, then this quick, easy, Whole30 and keto recipe is for you. Simply using one oven-safe skillet, you can create a French Onion Chicken casserole in minutes.

• Total Time: 50 minutes
• Yield: 4 large servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1.5 lbs chopped chicken breast, boneless, skinless
• 3 vidalia onions, thinly sliced
• 2 tbsp ghee, divided
• 4-6 cloves of garlic (depending on your tastes)
• 15 oz coconut milk (or sour cream or greek yogurt)
• 4 tbsp Whole30 Onion Soup Mix (or a package of Lipton's Onion mix)
• ¼ cup nutritional yeast
• 12 oz riced cauliflower, thawed if frozen (or 12 oz of cooked rice)
• 3 tbsp coconut aminos, divided(or soy sauce)
• salt and pepper to taste
• ¼ cup water
• pinch of paprika (optional)

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Instructions

1. Preheat oven to 375 degrees F.
2. In a cast iron skillet, add ghee and heat on medium heat until melted.  Add in onions and cook, stirring occasionally until onions begin to caramelize.  This takes about 15 minutes.  If the onions start to stick, add ¼ cup of water to the pan.  Add the minced garlic and 1 tablespoon to the onions at the very end and cook for another 30 seconds.  Remove the onions and the garlic from the skillet and set aside.  
3. While the onions are cooking, chop the chicken into 1 inch cubes and sprinkle with a little salt and pepper.  Set the chicken to the side. 
4. Next, in a small bowl, combine coconut milk, nutritional yeast (if using), 1 tablespoon coconut aminos and french onion soup mix.  Taste and add additional salt if needed.  Stir to combine and set this aside.
5. In the same skillet that the onions were in, add the chopped chicken and stir until the chicken is cooked (about 5 minutes).
6. Assemble the casserole by placing a little ghee in the bottom of the skillet.  Swirl the skillet to cover the bottom with the ghee.  Spread the riced cauliflower over the bottom of the skillet. Sprinkle the remianing 1 tablespoon of the coconut aminos over the rice.  Add half of the caramalized onion mixture over the "rice" and then dollop half of the coconut milk mixture over the top of the onions.  Next, add the chicken, the remaining onions and spread the coconut onion sauce over the entire dish. Finally, top with a little paprika for decorations.
7. Place the dish in the oven and bake for 20 minutes or until it begins to bubble.

Notes

• This dish is even more amazing if you add some Swiss or Gruyere cheese between the layers.
• See post for substitutions.
• Add additional salt if necessary after serving.

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Meals
• Cuisine: Whole30, Keto, Gluten Free, Dairy Free

Nutrition

• Serving Size: 5 large servings
• Calories: 346
• Sugar: 8.1 g
• Fat: 20.2 g
• Carbohydrates: 14.6 g
• Fiber: 3.2 g
• Protein: 32 g