Creamy Chicken Bacon and Broccoli Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 cup white rice (I used arborio) or cauliflower rice for grain free
  • 2 cups chicken broth, divided
  • 1 can coconut milk (about 15 oz)
  • ¼ cup arrowroot starch (tapioca starch works as well)
  • 1 tsp sage
  • ½ tsp thyme
  • ¼ tsp rosemary
  • ¼ tsp marjoram
  • 2 tsp salt
  • 1 tsp pepper
  • 1 lb chicken breasts
  • 4 slices bacon
  • 3½ cups broccoli florets, chopped
  1. Preheat oven to 400 degrees. Grease a 9X13 pan.
  2. To make rice, add rice to a pot with 2 cups water. Bring to a boil, reduce heat to low, and cook covered for 20 mins. Alternatively, prepare cauliflower rice.
  3. While rice is cooking, bring 1½ cups broth and coconut milk to a low boil in a saucepan over medium heat. Into remaining ½ cup broth whisk in arrowroot starch. Add to pot along with all the spices.
  4. Add chopped bacon to a skillet and cook until crispy over medium heat.
  5. To assemble, add rice, chopped chicken, broccoli and bacon to pan. Pour sauce over the top, incorporating it into the other ingredients.
  6. Bake for 50-60 minutes until chicken in cooked through and excess liquid is absorbed.
Recipe by Vibrant Life Army Wife at