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paleo chicken casserole

Chicken Verde Casserole (Dairy Free, Gluten Free, Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Jen
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Cuisine: Mexican


  • 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


  • Preheat the oven to 400 degrees. In a small bowl, mix hash browns with melted ghee, ½ tsp onion powder, ½ tsp 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 tsp garlic powder, ½ tsp onion powder, ½ tsp 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


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.


  • Serving Size: 1/4th of recipe
  • Calories: 327
  • Fat: 12
  • Carbohydrates: 25.5
  • Fiber: 2.8
  • Protein: 25.4