Name: Healthy Mexican Casserole (Whole30, Paleo, Healthy)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Whole30
Ingredients: 2 12 oz bags of rice cauliflower, slightly thawed or raw; 4-6 cups of shredded chicken; 4 cups salsa; 13.5 oz canned coconut milk (I used Light Coconut Milk from Trader Joe's); 6 oz tomato paste; slice olives (optional); 4 oz chopped green chiles (optional); 4 oz cheddar cheese (optional)

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This simple Whole30 Mexican Chicken Casserole only takes minutes to make and is extremely healthy. By combining cauliflower rice with shredded chicken, salsa and coconut milk, you can have a family-friendly dinner ready in no time.

Calling all busy people. This dish is for you!!!

I think I made this casserole in record time. Seriously, in under 5 minutes, I had the casserole in the oven and 20 minutes later, we were eating dinner.

I think I have been watching too many episodes of Chopped.

Why do I say that?

Because I honestly threw my hands up in the air once I had put the casserole dish in the oven and had closed the door. If you think I am kidding, just ask Mr. Grumbles!

Anywho, this Mexican Chicken Casserole came together in a breeze. And if you don't believe me, I have the pictures to prove it!

How to make Whole30 Mexican Chicken Casserole

Preheat your oven to 425 degrees F.
Grease a 9 x 11 casserole dish with cooking spray and set it aside.
In a small mixing bowl, combine your salsa, tomato paste and coconut milk.
Stir it all together and set it aside.
Next, open a bag of riced cauliflower (I actually used bags that were frozen and had only slightly thawed!) and spread it on the bottom of the baking dish.
Layer your leftover chicken over the "rice".

Spread another bag of riced cauliflower or the chicken and pour the salsa mixture over the entire dish.

Add a couple of sliced olives and some diced green chiles over the salsa and place it in the oven for 20-25 minutes or until it starts to bubble on the sides of the casserole.

Substitutions and Additions for the Whole30 Healthy Mexican Casserole

use regular rice instead of riced cauliflower
use fresh riced cauliflower instead of frozen
use store-bought salsa instead of my Sheet Pan Salsa; however, you may need to strain your store-bought salsa to avoid getting too much liquid at the bottom of the dish. My salsa recipe is very thick as the vegetables have been roasted and therefore do not contain much liquid.
add shredded cheddar cheese
add sliced green olives throughout the dish (this is Mr. Grumbles's favourite way of eating it!)
omit the chicken for a vegetarian option
use any cooked leftover meat or a combination of whatever you have in the fridge
use sour cream or Greek yogurt instead of coconut milk.

If you don't believe me when I tell you that this dish is delicious, then hopefully the fact that Mr. Grumbles helped himself to a second serving will convince you to make this tonight!!!

If you like this easy and delicious Whole30 Mexican Chicken Casserole, you may also like:

This simple Mexican Chicken Casserole only takes minutes to make and is Whole30, Keto and healthy. By combining cauliflower rice with shredded chicken, salsa and coconut milk, you can have a family-friendly dinner ready in no time.

Healthy Mexican Casserole (Whole30, Paleo, Healthy)

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Print Recipe

This simple Mexican Chicken Casserole only takes minutes to make and is Whole30, Keto and healthy. By combining cauliflower rice with shredded chicken, salsa and coconut milk, you can have a family-friendly dinner ready in no time.

Total Time: 30 minutes
Yield: 10 servings 1x

Ingredients

Units Scale

2 12 oz bags of rice cauliflower, slightly thawed or raw
4-6 cups of shredded chicken
4 cups salsa
13.5 oz canned coconut milk (I used Light Coconut Milk from Trader Joe's)
6 oz tomato paste
slice olives (optional)
4 oz chopped green chiles (optional)
4 oz cheddar cheese (optional)

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Instructions

Preheat your oven to 425 degrees F. Grease a 9 x 11 casserole dish with cooking spray and set it aside.
In a small mixing bowl, combine your salsa, tomato paste and coconut milk. Stir it all together and set is aside.
Next, open a bag of riced cauliflower (I actually used bags that were frozen!) and spread it on the bottom of the baking dish. Next, layer your leftover chicken over the "rice".
Spread another bag of riced cauliflower or the chicken and pour the salsa mixture over the entire dish.
Add a couple of sliced olives and some diced green chiles over the salsa and place it in the oven for 20-25 minutes or until it starts to bubble on the sides of the casserole.