Whole30 Poppy Seed Chicken Casserole
This creamy Whole30 Poppy Seed Casserole is the perfect family dinner that tastes almost identical to the the full fat version. Serve with a side salad or green beans and you have the perfect healthy comfort meal.
Servings: 8 servings
Ingredients
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.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 8g | Protein: 21g | Fat: 27g | Cholesterol: 95mg | Sodium: 765mg | Fiber: 2g | Sugar: 1g