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Paleo Chicken and Celeriac Rice Casserole

Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins


  • 1 large celeriac peeled, Blade D
  • 2 boneless skinless chicken breasts
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large sweet onion diced
  • 2 garlic cloves minced
  • 8 ounces baby portobello mushrooms quartered
  • 10 oz bag spinach
  • 1 13.5oz can coconut milk (you can use lite, but it will be a bit more watery)
  • 1 cup chicken broth low-sodium
  • 3 large eggs
  • ½ teaspoon nutmeg


  • Preheat oven to 325°F. 
  • Place the celeriac noodles into a food processor and pulse until rice-like. Add the celeriac rice to the bottom of a baking dish.
  • Season the chicken breasts generously with salt and pepper. 
  • Heat half the olive oil in a large skillet over medium-high heat.
  • Add the chicken and sauté until cooked through, about 7 to 8 minutes per side. The chicken is done when juices run clear and it's no longer pink on the inside.
  • Transfer the chicken to a cutting board to cool. Use two forks, shred into bite-sized pieces. Add the chicken to the baking dish with the celeriac rice.
  • In the same skillet used to cook the chicken, heat the remaining olive oil.
  • Add the onion and sauté until translucent, 3-5 minutes. Add garlic, stir, and let cook for 1 minute or until fragrant. Add the mushrooms and sauté until mostly wilted, about 5 minutes. Add the spinach in batches and cook until wilted, about 3 minutes. Season the mixture with salt and pepper and transfer to the baking dish.
  • Whisk together the chicken broth, coconut milk, eggs, nutmeg and salt and pepper. 
  • Toss the contents of the baking dish together to mix. Then, pour the mixture over the chicken and vegetables.
  • Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean.
  • Remove from oven and let cool for 5 minutes before serving.

Recipe Notes

Per serving (1 out of 6-8) - calories: 191, fat: 9g, saturated fat: 2g, carbs: 9g, fiber: 2g, sugars: 3g, protein: 18g, sodium: 160mg