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Creamy Mustard Tomato Chicken Casserole (Paleo, Whole30, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 12 votes

Creamy Mustard Tomato Chicken Casserole (Paleo, Whole30, GF)

Servings: 6 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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 GF.


  • 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)
  • 1.5 cups sweet potatoes, (thinly sliced and quartered)
  • 2 lbs chicken breast, , cut into bite sized chunks
  • salt and pepper to taste
  • 1/4 cup tomato paste
  • 1/4 cup Dijon mustard
  • 1 cup canned coconut cream, ( Savoy tastes great and has no preservatives in it )
  • 1 tsp dried thyme
  • 1 bay leaf


  • Preheat oven to 375 degrees.
  • In a large pan, heat 1 Tbs of olive oil over medium-high 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 5-10 minutes, mixing often. Add the chicken, thyme, salt and pepper to the pan. Sear the chicken for about 3 minutes, mixing every so often. Turn the heat off.
  • Then, add the tomato paste, dijon mustard, coconut cream and bay leaf 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.


Note: make sure that the sweet potato is cut thin or it won't cook through.
Course: Main Course
Cuisine: casserole
Keyword: chicken, paleo, whole30