Go Back
Paleo + Whole30 Poppyseed Chicken Casserole Recipe

Whole30 + Paleo Poppyseed Chicken Casserole Recipe

Be the first to rate this recipe!
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Casserole
  • 4 c frozen hashbrowns
  • 4 c chicken stock
  • 1/2 c arrowroot powder
  • 1 T salt
  • 3/4 c coconut cream
  • 2 T gelatin
  • 2 T poppy seeds
  • 4 c cooked chicken chopped
Topping
  • 1/2 c ghee melted
  • 2 c almond flour
  • 2 c sliced almonds
  • 1 t salt

Method
 

  1. Preheat oven to 350. Grease a casserole dish, and put hashbrowns at the bottom. Cook for 25 minutes.
  2. While you're cooking the hashbrowns, make the Cream of Chicken soup. Whisk the arrowroot powder and just 2 cups of the chicken stock together until no lumps remain.
  3. Add the remaining 2 c of chicken stock and the salt. Cook on high, stirring constantly, until the mixture comes to a boil.
  4. Add the 2 T gelatin and whisk until combined.
  5. Add the coconut cream and poppyseeds whisk to combine. Add the chicken to this mixture.
  6. Once the hashbrowns are done, pour the chicken mixture on top.
  7. Combine all topping ingredients and spread evenly on top.
  8. Bake for 30-40 minutes until golden and bubbly on top.

Tried this recipe?

Let us know how it was!