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
- Preheat oven to 350. Grease a casserole dish, and put hashbrowns at the bottom. Cook for 25 minutes.
- 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.
- Add the remaining 2 c of chicken stock and the salt. Cook on high, stirring constantly, until the mixture comes to a boil.
- Add the 2 T gelatin and whisk until combined.
- Add the coconut cream and poppyseeds whisk to combine. Add the chicken to this mixture.
- Once the hashbrowns are done, pour the chicken mixture on top.
- Combine all topping ingredients and spread evenly on top.
- Bake for 30-40 minutes until golden and bubbly on top.
