Ingredients
Scale
Poppy Seed Casserole
- 5– 6 cups cooked chicken breast, cubed or shredded
- 1 cup Forager Dairy Free Sour Cream
- 1 cup chicken broth
- 1/2 cup unsweetened coconut milk, canned
- 2 tablespoons ghee
- 1 1/2 tablespoons poppy seeds
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon xanthan gum
- 1 (12 ounce) bag of cauliflower rice
Topping
- 1 3/4 cup almond flour
- 1 egg white
- 1 teaspoon sea salt
- 1/2 cup ghee, room temp
Instructions
- Preheat the oven to 350° F and grease a 9×13″ pan with non-stick spray.
- Heat a large pot over medium heat and combine the chicken broth, coconut milk, ghee, onion powder, garlic powder and xanthan gum. Heat until the mixture becomes thick. Around 3-4 minutes.
- Add the chopped chicken, sour cream, cauliflower rice and poppy seeds to the pot. Mix together with a wooden spoon until combined.
- Transfer the chicken mixture to the prepared dish and spread into an even layer. Set aside.
- In a separate bowl combine the almond flour, egg white, ghee and salt. Mix until crumbly. Sprinkle this mixture over the top of the chicken mixture. Bake for 30-35 minutes or until hot and bubbly.
Notes
- Place this on the bottom rack so the topping does not burn.
- Arrowroot or Tapioca Flour will work as subs for xanthan gum. 1 tsp dissolved in 1 tbsp water.
- Store any extras in an air-tight container. It will last in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 1
- Sodium: 765
- Fat: 27
- Carbohydrates: 8
- Fiber: 2
- Protein: 21
- Cholesterol: 95
Keywords: Poppy Seed Chicken Casserole, Poppy Seed Chicken, Whole30, Keto, Paleo, Dairy Free