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I love me a good casserole and this one is no exception. This Chicken Verde casserole checks all my boxes. It’s great for meal prep, it’s super tasty and it’s healthy. The ingredients are all gluten free, dairy free and Whole30 compliant. The other thing I love about this casserole is that it comes together so quickly. You'll have dinner ready to go in no time!
Whole30 Chicken Verde Casserole Ingredients
To make this Chicken Verde casserole you will need a few things. One important ingredient are the hash browns. This is used to make the base for your casserole. I buy my hash browns frozen from Sprouts. The only ingredient in them are potatoes, which is exactly what I am looking for. Shredding your own potatoes also works if you prefer. You would need around 3-4 cups worth.
You will also want to use your favorite jar of green salsa or salsa verde. I like the one from Herdez but there are so many to choose from. Once you add in the shredded chicken, diced green chiles, riced cauliflower and eggs, you have the makings of this chicken verde casserole ready to go! When it comes to the riced cauliflower I am all about convenience so I purchase mine pre-riced but you can place a medium head of cauliflower in the food processor for the same result.
For garnishes, I like to top mine with cilantro and avocado. You can also add more hot sauce to this if you prefer more spice since the chiles in this and salsa verde are pretty mild.
Chicken Verde Bake Preparation
The first thing I do to prepare this chicken verde casserole is get my casserole dish ready. I like to line a 9x11 dish with parchment paper. This keeps clean up quick and easy when all is said and done. Then, I start to make the base of the casserole. This is the hash browns mixed with melted ghee and spices. Once this is at the bottom of your dish, pop it in the oven for 15 minutes to bake. I also like to broil my potatoes afterward for a couple minutes to get things nice and crispy.
The next layer of your casserole dish consists of the shredded chicken, riced cauliflower, green chiles, onion and beaten eggs. I like to heat up the riced cauliflower prior to baking to soften it up. Once that is done simply add in the shredded chicken, green chiles, and then mix thoroughly with the beaten eggs before adding to the top of the hash browns.
Top with your favorite green salsa before popping in the oven. This recipe is whole30 compliant but if you’re not worried about that, I highly recommend adding some shredded jack cheese on top.
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Chicken Verde Casserole (Dairy Free, Gluten Free, Whole30)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Dishes
- Cuisine: Mexican
Ingredients
- 16 oz bag of frozen hash browns, thawed
- 16 oz shredded chicken (about 3 cups)
- 16 oz jar green salsa (I like Herdez)
- 2 cups riced cauliflower
- 2 eggs, beaten
- 1 4 oz can mild diced green chilis, drained
- 2 tbs ghee
- 1 tbs avocado oil
- 1 tsp onion powder, divided
- 1 tsp garlic powder, divdied
- ½ tsp paprika
- Salt and pepper to taste
- Cilantro and avocado for garnish
Instructions
- Preheat the oven to 400 degrees. In a small bowl, mix hash browns with melted ghee, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper and press into the bottom of a 9x11 casserole dish. Bake for 15 minutes.
- While the hash browns are baking, avocado oil to a skillet on medium-high heat and add riced cauliflower. Sauté until cauliflower is mostly tender (about 3-4 minutes).
- Add shredded chicken to the skillet along with diced chiles, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt and pepper and beaten eggs. Mix thoroughly and remove from heat.
- When hash browns are ready remove them from the oven and set temperature to 350 degrees.
- Add cauliflower and chicken mixture on top of hash browns then top with salsa verde (and cheese if desired)
- Bake for 30-35 minutes
- Serve with avocado and cilantro
Notes
The eggs help bind things together but you can leave them out if you prefer.
I like to broil the hash browns for a couple minutes after baking to get them nice and crispy.
Nutrition
- Serving Size: ¼th of recipe
- Calories: 327
- Fat: 12
- Carbohydrates: 25.5
- Fiber: 2.8
- Protein: 25.4
Kris says
This looks delicious! Have you ever tried a bag of shredded cole slaw mix instead of frozen hash browns? I don’t have them on hand.
Heather says
This is the second time making this recipe for our family and we will be adding it to our meal rotations. Thanks for a great recipe! It’s so yummy and hits the spot for a Mexican fix. A few shortcuts I use: I cook my chicken breasts in the pressure cooker then shred, used the bagged riced cauliflower and microwave before adding to skillet. This time I broiled the hashbrowns for 5min at the end like you mentioned and it was even better. I did double the recipe and 5min worked great.
Jen says
I am so so happy you enjoyed it!
Leah says
Delicious!! So good and easy to make!!
Jen Lopez says
thank you so much for your review!
Kana says
Hi there. This was delicious, but cleanup out of the pan was crazy. In your pictures, is that parchment paper? It’s not in the instructions, but if that saves me the soak and elbow grease to cleanup afterwards, I’m down!
Jen Lopez says
Thank you so much for the review! It's written into the blog post itself under the "Preparation" section. For casseroles I always line with parchment paper because it makes clean up much easier! 🙂
Kelly says
This is AMAZING! like so, so, so good. Will become a household staple, thank you!!!
Jen Lopez says
thank you so much for sharing! So happy you enjoyed it!
Chrisitna says
Everyone in my family (kids to adults) LOVED this dish! And I love that it was so easy to throw together. Will definitely make this one again!
Jen Lopez says
so happy you enjoyed it! Thank you so much!