This Paleo Whole30 Chicken Alfredo Casserole is easy to make and pure comfort food. Tender chicken and potatoes covered in a creamy sauce. Gluten free, dairy free, and low FODMAP.
Chicken Alfredo used to be one of my favorite foods. It's definitely a classic comfort food that most people love and is kid friendly. I finally made a healthier version that I think you will love. All the flavor and creaminess of the dish you remember, but dairy free, gluten free, and low FODMAP. It's super easy to make and is great reheated as leftovers (if you have any).
Why not nutritional yeast?
A lot of paleo/dairy free sauces contain nutritional yeast, but this one does not and here's why. First, to keep this low FODMAP I had to leave it out since it's unknown if it's low FODMAP or not. Second, I have heard conflicting things about nutritional yeast and I'm not convinced it's healthy. And it really doesn't need it. The garlic oil gives it the traditional flavor and the almond milk gives it the creaminess. I don't think you'll be disappointed.
Frozen Hash Browns
This is made with frozen shredded potatoes. Make sure to check ingredients to make sure it's just potatoes. A lot of brands have fillers and other unwanted ingredients. I used Cascadian Farm which I found at my local health food store (this is not sponsored, just want to tell you what brand to look for). Spouts has some in their brand if you live by one of their stores. Organic is also important since potatoes are in the dirty dozen. You technically could shred some potatoes yourself, but I like to keep it as easy as possible.
I made this 4 times to get it just right which usually isn't necessary. I used eggs the first time thinking it would need a binder, but it didn't and it made it less creamy. So yay for no eggs and one less ingredient! I also tried it with a mixture of potatoes and shredded carrots and it worked great. Just an option if you want to try it.
Other veggies could easily be added if desired. Broccoli (not low FODMAP), spinach, mushrooms (not low FODMAP), or whatever else you think may work. Just make sure to partially cook tough veggies like broccoli first.
I will say I struggled with these pictures and I just had to realize it's not the prettiest dish, but it is dang tasty! I think you will love it!
Here are some more casseroles you will enjoy: Paleo Whole30 Shepherds Pie, Paleo Whole30 BBQ Chicken Casserole, and Paleo Whole30 Sausage Breakfast Casserole.
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Paleo Whole30 Chicken Alfredo Casserole
Ingredients
Alfredo Sauce
- 2 tablespoons garlic oil
- 2 tablespoons grass-fed ghee
- 1 heaping tablespoon arrowroot flour or cassava flour (not tapioca)
- 2 ½ cups almond milk (or coconut for nut free)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons chopped chives
Casserole
- 2 16oz bag shredded potatoes*
- 1.5 pounds boneless skinless chicken, cut into bite size pieces
- 1 teaspoon salt
- 1-2 tablespoons ghee for cooking
Instructions
- Preheat the oven to 350° and line a 8x11 or 13x9 pan with parchment paper. Set aside.
- Make the Alfredo sauce: in a large sauce pan, melt the garlic oil and ghee over medium heat. Whisk in the arrowroot flour until fully combined. Add in the almond milk and whisk until the mixture is smooth thickens- about 4 minutes. Add in the salt, pepper, and chives. Leave in the pan until needed or pour into a bowl if you need the pan for the chicken.
- Cook the chicken. Add the ghee to a large skillet and heat over medium heat. Add the chicken and salt and cook until cooked through- about 5-7 minutes. Remove from the pan and place in the large bowl with the hash browns. Pour the alfredo sauce over the chicken and potatoes are stir well.
- Bake for 40-50 minutes, until golden brown around the edges. Baking time will depend on what size pan you use. The larger pan will cook quicker.
Stephanie says
I'm totally trying this tonight... but I was wondering... if you cook the chicken thru on the stove, then bake it for 40+ minutes... is it very dry??
Jessica DeMay says
Hi Stephanie- It's not dry. You can always partially cook it thought if you're worried about that. Hope you try it!
Keryn Wilkinson says
I’m from Australia and we don’t have frozen hash browns.Well not that I’ve ever seen in my local shops.
I’m assuming it’s just grated potato. Can I use that instead?
Jessica DeMay says
Hi Keryn- yes, it's grated potato. I think that will work just fine. Enjoy!
Reba says
How many adults will this dish serve?
Jessica DeMay says
Hi Reba- I'd say 4-5
Sara says
I had a quick question...do you brown the hash browns first, or put them in frozen?
Jessica DeMay says
Hi Sara- I don't cook them first. Use them frozen. Hope you love it!
Carol says
could you use coconut oil instead of ghee?
Jessica DeMay says
Hi Carol- yes, definitely! Enjoy!
Kayla says
What kind of almond milk do you use?
Jessica DeMay says
Hi Kayla- I like Elmhurst 2 ingredient almond milk because it has no thickeners. Hope you can find it!
Theo Culbertson says
I’m not supposed to eat white potatoes. What else could I use?
Jessica DeMay says
Hi Theo, you could try shredded sweet potato or a spaghetti squash cooked and squeezed day. Hope you love it!
Chris says
Loved this recipe. It is a comfort dish like stated. I added some shredded carrots and chopped up asparagus. Always trying to get some veggies in! Will make again.
Jessica DeMay says
Thanks for trying it, Chris! So glad you liked it and yes, love adding veggies!
Yvonne says
Would there be a way to adapt this so that it could be made in the instant pot!? My house gets super hot in the summer so I try to avoid the oven altogether.
Jessica DeMay says
Hi Yvonne- I think it would work great in an IP. It won't brown of course, but grease the edges of the IP with oil then add the mixture and cook maybe 15 minutes. That would be my guess. Let me know if you try it. Hope you enjoy!
Tia says
Do you thaw the frozen potatoes before mixing with the chicken?
Jessica DeMay says
Hi Tia- I don't! I mix everything with them frozen. If they are thawed then maybe reduce the baking time by 10 minutes. Hope you try it!