Chicken Hash Brown Casserole

5 from 2 votes

This chicken hash brown casserole is made with a dairy-free cream sauce and takes only 15 minutes to prep.

Prep Time10

Cook Time1

Total Time1 10

Course: Casserole, Dinner

Cuisine: American

Diet: Low Calorie

Servings: servings

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 with the cooked chicken 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.

Thaw frozen hash browns for a few hours before cooking the casserole so they aren’t soggy and don’t lengthen the cook time.
Leave the casserole under the broiler for up to 5 minutes if you want a crispy, golden crust on top.
Let your chicken and potato casserole sit at room temperature to cool and fully set for 15 minutes. This keeps it from falling apart when you serve it.