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Whole30 + Paleo Poppyseed Chicken Casserole Recipe




  • 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


  • 1/2 c ghee, melted
  • 2 c almond flour
  • 2 c sliced almonds
  • 1 t salt


  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.
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