Chicken Verde Casserole

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It’s great for meal prep, it’s super tasty and it’s healthy. Learn more

The ingredients are all gluten free, dairy free and Whole30 compliant. Learn more

- 16 oz bag of frozen hash browns, thawed - 16 oz shredded chicken - 16 oz jar green salsa - 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,

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Step 1

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Step 2

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Step 3

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Step 4

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Chicken Verde Casserole

Dairy Free, Gluten Free, Whole30

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- 16 oz bag of frozen hash browns, thawed - 16 oz shredded chicken - 16 oz jar green salsa - 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,

Ingredients

Step 1

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.

Step 2

Bake for 15 minutes. While the hash browns are baking, add avocado oil to a skillet on medium-high heat and add riced cauliflower and sauté it.

Step 3

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.

Step 4

When hash browns are ready remove them from the oven and set temperature to 350 degrees.

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