Name: Chicken Verde Casserole (Dairy Free, Gluten Free, Whole30) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican-inspired
Ingredients: 16 oz bag of frozen hash browns, thawed; 2 tbs ghee, melted; ½ tsp onion powder; ½ tsp garlic powder; Salt and pepper to taste; 16 oz shredded chicken (about 3 cups); 16 oz jar green salsa (preferably Herdez); 2 cups riced cauliflower; 2 eggs, beaten; 1 4 oz can mild diced green chilis, drained; 1 tbs avocado oil; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp paprika; Salt and pepper to taste; Cilantro; Avocado

Introduction

This Chicken Verde Casserole is a comforting and flavorful dish that’s both dairy-free and gluten-free, perfect for those following Whole30 or similar diets. With tender shredded chicken, vibrant green salsa, and a crispy hash brown crust, it’s a satisfying meal easy to prepare any night of the week.

A white rectangular baking dish filled with green enchiladas, covered in a thick green sauce with a slightly chunky texture, topped with melted golden cheese that is bubbly and slightly browned in places. On one side of the dish, there are thinly sliced radishes arranged neatly in a fan shape, adding a pop of light pink and white. Fresh green cilantro leaves are spread across the top, adding a fresh, vibrant feel. The dish is placed on a white marbled surface with a woman's hand holding the edge of the dish from the left side, and a wooden spatula nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz bag of frozen hash browns, thawed

16 oz shredded chicken (about 3 cups)

16 oz jar green salsa (such as Herdez)

2 cups riced cauliflower

2 eggs, beaten

1 4 oz can mild diced green chilis, drained

2 tbsp ghee

1 tbsp avocado oil

1 tsp onion powder, divided

1 tsp garlic powder, divided

½ tsp paprika

Salt and pepper to taste

Cilantro and avocado for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C). In a small bowl, combine the thawed hash browns with melted ghee, ½ tsp onion powder, ½ tsp garlic powder, salt, and pepper. Press this mixture evenly into the bottom of a 9×11-inch casserole dish. Bake for 15 minutes.

Step 2: While the hash browns bake, heat avocado oil in a skillet over medium-high heat. Add riced cauliflower and sauté for 3 to 4 minutes, until mostly tender.

Step 3: Add the shredded chicken, drained diced green chilis, remaining ½ tsp onion powder, ½ tsp garlic powder, paprika, salt, pepper, and beaten eggs to the skillet. Stir well to combine, then remove from heat.

Step 4: Remove the hash brown crust from the oven and reduce oven temperature to 350°F (175°C).

Step 5: Spread the chicken and cauliflower mixture evenly over the hash brown crust. Spoon the green salsa on top.

Step 6: Bake the casserole for 30 to 35 minutes, until set and heated through.

Step 7: Serve warm, garnished with fresh cilantro and slices of avocado.

Tips & Variations

For extra creaminess, try adding a dairy-free cheese alternative on top before baking.

Use rotisserie chicken or leftover cooked chicken to save time.

If you prefer more heat, swap mild diced chilis for a spicy variety or add a pinch of cayenne pepper.

Make it vegetarian by substituting chicken with cooked beans or extra cauliflower.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can grate fresh potatoes and squeeze out excess moisture before using. This will yield a fresher crust but take care to remove as much liquid as possible to prevent sogginess.

Is this casserole suitable for meal prep?

Absolutely. It reheats well and can be portioned out for quick weekday lunches or dinners. Just store it in the fridge and reheat as needed.