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Another “You’re definitely from the South when….” kind of recipe for you! 😉 This Whole30 approved and Paleo Poppyseed Chicken Casserole Recipe might just be one of my favorite recipes I’ve ever created- I can’t wait for you to make it!

When you’re from the south, casseroles are just a staple of living. This poppyseed chicken casserole recipe is typically laden with creams and crackers, definitely not Whole30 Compliant!! So of course I had to make a compliant version! And before you ask, this delicious recipe IS compliant. I have triple checked.

So go ahead and make it and let me know what you think!!

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Whole30 + Paleo Poppyseed Chicken Casserole Recipe

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Ingredients

Scale

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

Instructions

  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.