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This mushroom, chicken, and spiralized potatoes casserole is a delicious Whole30 and Paleo casserole that is full of flavor and texture.
This casserole is the best 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 super easy to put together.
If you are searching for other Whole30 potato recipes, try my Gluten free Potato Pancakes or my Paleo Whole30 Potato Soup.
Table of Contents
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 super 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– I 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: Bake the spiralized potatoes for a little bit.
Step 2: Brown the mushrooms.
Step 3: Cook the chicken. Then add the coconut cream and the chicken to the mushrooms.
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. I used the chipper blade from my Paderno Spiralizer, which results in thicker spiral strands.
- Use a good quality coconut cream that you like the taste of. I personally do not like the taste of most coconut creams. Savoy coconut cream is the best tasting one that I have found.
- Make sure the mushrooms “sweat” when you are browning them. This means they will get wet then dry out and then brown.
Other potato recipes you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Mushroom, Chicken, and Spiralized Potatoes Casserole (Whole30, Paleo)
A healthy, Whole30, Paleo casserole full of creamy mushroom and chicken sauce topped on baked spiralized potatoes.
Ingredients
- 1 1/2 Tbs olive oil, divided
- 16 ounces baby bella mushrooms, sliced
- 3 medium potatoes, spiralized = 5 cups spiralized potatoes ( I used the Chipper/ Chipping Blade of my 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 me)
- 1 heaping Tbs minced garlic, (this was 4 cloves for me)
- 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 the best)
Instructions
- Preheat the oven to 350 degrees. This casserole is made in 4 steps.
Step 1: Bake the spiralized potatoes.
- ( I used the Chipper/ Chipping Blade of my Paderno Spiralizer)
- Put the spiralized potatoes into a large frying pan (I 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. I used the chipper blade from my Paderno Spiralizer, which results in thicker spiral strands.
- Use a good quality coconut cream that you like the taste of. I personally do not like the taste of most coconut creams. Savoy coconut cream is the best tasting one that I have found.
- Make sure the mushrooms “sweat” when you are browning them. This means they will get wet then dry out and then brown.
Nutrition
Calories: 533kcalCarbohydrates: 39gProtein: 33gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 733mgPotassium: 1837mgFiber: 6gSugar: 4gVitamin A: 46IUVitamin C: 36mgCalcium: 63mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
Have you ever tried with spiraled sweet potatoes? Looking at adding this to the menu this week. Thank you for sharing.
I haven’t tried it but I think it would taste good with the added sweetness from the sweet potatoes 🙂 Let me know how it tastes!
This was so crazy good!!! Going into regular rotation here, thank you!!
Yay!!! I seriously tell everyone to try baking spiralized potatoes. SOOO good.
I made this last week and it was SO GOOD! I will admit I was a little hesitant to use the full amount of coconut cream because I’d never cooked with it before and wasn’t sure what to expect. I was very pleasantly surprised by the richness of flavor and texture it brought to the recipe. Making a double batch tonight for my hubby and me and for my lunches all next week!
I’m thrilled to hear it! This is one of my favorite casseroles of all time! I knowing cooking with coconut cream can take some getting used to, but it works really well as a dairy cream substitute. 🙂 Enjoy!!
This recipe is a new family favorite-thanks!
So happy to hear it! 🙂 🙂 🙂
The combination of the ingredients will totally guarantee a star recipe, now I know what’s for dinner tonight 😉
Yes! How can you beat mushrooms, potatoes, chicken and a creamy sauce? NOM!
I’m not so good in cooking foods but I’m good at eating them haha This looks like a recipe I’d like to recreate. Thank you for the share 🙂
???????????????? Let me know if you try it!
Oh. My. Word. This looks ah-mazing!!!!! I can’t wait to make this!
Thank you Marian!! Please let me know how it turns out. 🙂 🙂
All the things in one dish! Girl, you are after my own heart on this one! Can’t wait to make this ????
🙂 It’s soooo good!!!
Yum! Will try this at home!????????
Thanks! Please let me know how it turns out!
Fantastic creamy mushrooms, super filling. such flavor so good!
Thank you! 🙂