Chicken Verde Casserole (Dairy Free, Gluten Free, Whole30) Recipe
This Chicken Verde Casserole is a flavorful, dairy-free, gluten-free, and Whole30-compliant dish that combines tender shredded chicken, vibrant green salsa, and nutritious riced cauliflower atop a crispy hash brown crust. Perfect for a comforting yet healthy meal, this casserole is easy to prepare and packed with bold flavors, garnished with fresh cilantro and creamy avocado.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Dairy Free, Gluten Free, Whole30
Ingredients
Scale
Base
- 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
Filling
- 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
Garnish
- Cilantro
- Avocado
Instructions
- Prepare the hash brown crust: Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine the thawed hash browns with melted ghee, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt, and pepper. Mix well and press the mixture evenly into the bottom of a 9×11-inch casserole dish. Bake for 15 minutes to create a crispy base.
- Sauté the cauliflower: While the hash browns bake, heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the riced cauliflower and sauté for about 3 to 4 minutes until it becomes mostly tender, stirring occasionally.
- Mix the filling: Add the shredded chicken, drained diced green chilis, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt, pepper, and beaten eggs into the skillet with the cauliflower. Mix thoroughly to combine all ingredients and then remove from heat.
- Lower the oven temperature: Remove the hash brown crust from the oven and reduce the oven temperature to 350 degrees Fahrenheit.
- Assemble the casserole: Spread the cauliflower and chicken mixture evenly over the hash brown crust. Pour the green salsa (and cheese, if desired) on top to cover the filling.
- Bake the casserole: Place the casserole dish back in the oven and bake for 30 to 35 minutes until the filling is set and cooked through.
- Serve and garnish: Remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro and slices of avocado before serving for added freshness and creaminess.
Notes
- This recipe is dairy-free and gluten-free, making it suitable for those with these dietary restrictions.
- Using pre-shredded rotisserie chicken can save time.
- You can adjust the spiciness by choosing a milder or spicier green salsa depending on your taste.
- Adding cheese is optional but will change the recipe from dairy-free to containing dairy.
- Make sure the hash browns are fully thawed to ensure even baking and a crispy crust.
Keywords: Chicken Verde Casserole, dairy free casserole, gluten free dinner, Whole30 chicken recipe, green salsa casserole, healthy chicken bake
