Happy Wednesday! Quick disclaimer about this recipe, it contains dairy. The cream of mushroom soup has milk in it. I just wanted to throw that out there since I don’t normally share recipes that contain dairy. If you aren’t intolerant to dairy, I hope you make this recipe! Casseroles are just the best because they make so much and can last for quite a few meals. This casserole is low carb, really simple to throw together and takes less than an hour to make. It would be great for a weeknight meal for the entire family or for your weekly meal prep!
If you are like me and any trace of dairy has you feeling like poo, here are a couple other casserole dishes for you!
- Spaghetti Squash Hamburger Helper Casserole
- Buffalo Chicken Casserole from Juli Bauer’s Paleo Cookbook
Chicken Pot Pie Casserole
Prep time
Cook time
Total time
Author: Brooke Weiss
Recipe type: Entree
Ingredients
- 3-4 cups rotisserie chicken*
- 1 16oz bag organic frozen mixed vegetables**
- 1 12oz container Cream of Mushroom Soup
- ½ white onion, finely chopped
- 3 garlic cloves, minced
- 1 head of cauliflower florets
- 1 egg
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp onion powder
- pinch of black pepper
Instructions
- Preheat oven to 400 degrees and grease a deep casserole dish.
- Place the cauliflower florets in a large pot with 3-4 inches of water. Cover and place on stove over high heat to steam. Steam until fork tender 10-12 minutes.
- While the cauliflower is steaming add the chicken, mixed vegetables, onion, garlic and cream of mushroom soup in a large bowl and mix well. Transfer to the greased casserole dish.
- Drain the water from the cauliflower and add it to a high powered blender or food processor. Pulse until smooth. Add the spices and egg and pulse until fully combined.
- Add the cauliflower mixture on top of the pot pie filling in the casserole dish. Evenly spread. Place in oven and bake for 30 minutes.
- Enjoy!
Notes
*You can also use skinless boneless chicken breast and shred then. The rotisserie chicken saves time and an extra step.
**I used a bag of Wild Harvest organic frozen carrots, corn, green beans and green peas. You can use any vegetable medley you'd like.
**I used a bag of Wild Harvest organic frozen carrots, corn, green beans and green peas. You can use any vegetable medley you'd like.