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This Dairy Free Chicken Casserole is a cozy dish made with bite sized chicken, sweet potatoes, and carrots. It is topped in a rich savory tomato, mustard, and coconut cream sauce. Naturally Paleo, Whole30, and Gluten-free.

Dairy Free Chicken Casserole with Tomato Mustard Sauce in a bowl.

Looking for a healthy flavorful comfort-food casserole? This dairy-free gluten-free chicken casserole is my go-to on nights where I want a warm, yummy, easy-to-make casserole. It is filled with potatoes, chicken and carrots. And the best part is the tomato, mustard, coconut cream sauce that it cooks in.

I love serving this dish with rice and a lemon salad or lemon asparagus on the side. Since the sauce is so tasty, it is great to serve it on top of something that soaks it up.

Creamy mustard chicken casserole with tomato in a bowl.

Why this recipe works

  • It is easy to put together.
  • It has carrots and sweet potatoes inside.
  • It is naturally Paleo, Whole30, Gluten-free, Dairy-free, and Grain-free.
  • The sauce is creamy and delicious! It is sweet from the tomato paste, spicy from the mustard and those flavors are then balanced out by the coconut cream, which adds a nice creaminess.

Recipe ingredients

Ingredients needed to make dairy-free chicken casserole with tomato mustard cream sauce.
  • Garlic and onion– This seasons the sauce and the dish.
  • Carrots and sweet potatoes– these veggies add texture and sweetness to the dish, along with fiber.
  • Chicken– chicken breast is cut into bite sized pieces for this dish to add protein.
  • Tomato paste– this adds a nice tomato taste to the sauce.
  • Dijon mustard– this adds some spice but not too much to the sauce.
  • Coconut cream– this makes the base of the dairy-free sauce. Make sure to use a brand that you like the taste of. Savoy coconut cream is creamy and doesn’t taste too much like coconut.
  • Thyme– this flavors the whole dish nicely.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of coconut cream, you can use a non-dairy creamer. You can also use heavy cream. This adds dairy to the dish, but works well.
  • Instead of carrots and sweet potatoes, you can use regular potatoes and butternut squash.
  • Instead of mustard, you can use hot sauce or horseradish.

Step by step instructions

Garlic and onion cooking in a pan.
Step 1

Step 1: Sauté the shallot and garlic in a pan.

Carrots and sweet potatoes cooking in a pan.
Step 2

Step 2: Cook the carrots and sweet potatoes with the onion and garlic.

Diced chicken and spices added to the pan.
Step 3

Step 3: Add diced chicken and spices to the pan and cook for a few minutes.

Coconut cream, mustard and tomato paste added to the pan.
Step 4

Step 4: Add coconut cream, mustard, and tomato paste to the pan and mix.

Chicken tomato casserole before cooking.
Step 5

Step 5: Pour everything into a casserole.

Chicken tomato casserole after cooking.
Step 6

Step 6: Bake!

Expert tips

  • Make sure the carrots and sweet potatoes are sliced thin. If they are too thick, they won’t cook through in the allotted time.
  • It is so important to like the taste of your coconut cream. This affects the whole flavor of the whole dish. I personally do not like tasting too much coconut which is why I love Savoy coconut cream.
  • Make sure to cut the chicken breast into bite sized pieces, so that eating the dish is easier.
Dairy free gluten free chicken casserole with tomato mustard sauce in a bowl.

Other healthy chicken dishes you’ll love:

This Dairy-free Creamy Mustard Chicken from Allergy Awesomeness. It looks creamy and dreamy and full of great flavor!

Paleo Skillet Honey Sesame Chicken (GF). This recipe is one of my go-tos for when I am craving takeout. It comes together really quickly as well!

Paleo Maple Lime Chicken (GF). This recipe is one of my favorites to make when guests come over. It’s pretty and tasty and delish!

Spaghetti Squash Chicken Casserole

Did you try this recipe? Please leave me a ⭐ review below!

5 from 13 votes

Dairy Free Chicken Casserole with Tomato Mustard Sauce

Servings: 6 people
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Creamy Mustard Tomato Chicken Casserole (Paleo, Whole30, GF) | Perchance to Cook, www.perchancetocook.com
A cozy casserole made of bite sized chicken, sweet potatoes, and carrots that are topped in a rich savory tomato, mustard, and coconut cream sauce. Naturally Paleo, Whole30, and Gluten-free.

Ingredients 

  • 1 Tbs olive oil
  • 1/2 cup diced white onion, ( this was one 1 small onion for me )
  • 4-5 cloves garlic, , diced
  • 1.5 cups sliced carrots, (sliced thin, this was 2 large carrots for me)
  • 2 cups sweet potatoes, (thinly sliced and quartered, this was one large sweet potato for me)
  • 2 Tablespoons water
  • 2 lbs chicken breast, , cut into bite sized chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tsp dried thyme
  • 1/4 cup tomato paste
  • 1/4 cup Dijon mustard
  • 1 cup canned coconut cream, ( Savoy tastes great and has no preservatives in it )
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Instructions 

  • Preheat oven to 375 degrees.
  • In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, mix and cook for 2-3 minutes, until fragrant. Add the carrots and sweet potatoes, and cook for 3-4 minutes, mixing often. Add 2 Tablespoons of water and continue cooking for 3-4 minutes, mixing often. Add the chicken, thyme, salt and pepper to the pan. Cook the chicken for about 3 minutes, mixing every so often. Turn the heat off.
  • Then, add the tomato paste, dijon mustard, and coconut cream to the pan. Mix well. Pour everything into a 9 x 9 inch baking dish. Cook for 30 minutes.
  • Serve and top with the sauce from the baking dish.

Notes

Note: make sure that the sweet potato is cut thin or it won’t cook through.
  • Instead of coconut cream, you can use a non-dairy creamer. You can also use heavy cream. This adds dairy to the dish, but works well.
  • Instead of carrots and sweet potatoes, you can use regular potatoes and butternut squash.
  • Instead of mustard, you can use hot sauce or horseradish.

Nutrition

Calories: 391kcalCarbohydrates: 17gProtein: 36gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 97mgSodium: 419mgPotassium: 1059mgFiber: 4gSugar: 5gVitamin A: 10290IUVitamin C: 10mgCalcium: 53mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: casserole
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17 Comments

  1. Loved it! Made as directed but didn’t have the bay leaf and still tasted wonderful. My oven cooks hot so I shortened the oven time to 20 mins not to overcook chicken. Perfect!5 stars

  2. This recipe is soooooo good!!! I never take time to comment on anything online, but I had to make an exception for this, it’s that good! I’m on day 16 of Whole 30 and this recipe is going to be a lifesaver!
    Ps. I put it on top of butternut squash “noodles” and it was perfect!5 stars

  3. That sauce does sounds amazing!! Question though – I’m allergic to coconut milk..any recommendations for substitutes? Can’t wait to make this!5 stars

    1. Heavy cream would work great instead of coconut cream. I’m not sure if you are trying to keep it Paleo and Dairy-free, but if you aren’t heavy cream tastes great here!

  4. I love that this recipe only takes 45 minutes to prep and cook. I’m always looking for my quick chicken dinner recipes.5 stars