Chicken Potato Casserole
Creamy Chicken Potato Casserole! A comforting meal with potatoes, chicken and a dairy-free cream sauce. A simple, wholesome Paleo dinner that's easy to make and Whole30 friendly. Paleo + Gluten Free + Low Calorie
Servings: 6 servings
Calories: 330kcal
Ingredients
- 1 lb ground chicken breast or any lean protein of choice
- 2.5 cups shredded potatoes thawed
- 2 cups baby spinach
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion diced
- 2 tablespoons minced garlic
- 1 egg beaten
- 1 cup chicken broth reduced sodium
- 7 ounces coconut cream liquid drained
- 1/2 cup unsweetened almond milk
- 2 tablespoons arrowroot powder
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 F. Grease an 11x7 casserole dish and set aside.
- Heat a large skillet over medium heat. Add the extra virgin olive oil, onions and minced garlic. Cook 2-3 minutes until the onion is translucent.
- Add the ground chicken to the pan with the salt, pepper, thyme, basil and rosemary. Use a wooden spoon or spatula to break up the meat as it cooks so it's not clumpy.
- Once the meat is cooked, transfer the contents of the skillet into a large mixing bowl. Add the spinach and stir it in with the meat. It will wilt from the heat. Then add the thawed potatoes to the bowl and stir in.
- Return the skillet to the stovetop and add the almond milk, broth and coconut cream to the skillet. Simmer at a medium heat about 5 minutes until it bubbles.
- Add the arrowroot flour to the mixture and whisk it continuously for 2 minutes to thicken the sauce. Turn off the heat.
- Transfer the meat mixture to the prepared casserole dish then pour the sauce over it. Add the beaten egg over the top of the casserole.
- Bake at 400 F 40-45 minutes uncovered or until the casserole is set in the center.
Notes
- 1 serving is 1 heaping cup
- For Paleo/Whole30, make sure the potatoes you buy are compliant.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 19g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 450mg | Potassium: 1012mg | Fiber: 3g | Vitamin A: 975IU | Vitamin C: 17.7mg | Calcium: 83mg | Iron: 4.9mg