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.
Kelsey says
Hi! Could this be prepared and frozen until ready to be eaten?
Jessica DeMay says
Hi Kelsey- yes, it freezes great. Enjoy!
Dawn Gonzales says
Yum! I tried this tonight. I didn’t have garlic oil so I used fresh garlic in the sauce. I added broccoli. It took closer to an hour to cook for me and I had to turn up the heat. But...it was a huge hit! My husband went back for seconds and my two picky eater kids loved it!! Thank you so much!
Jessica DeMay says
Hi Dawn- thanks for trying it! I'm glad you used fresh garlic and I'm so happy your family liked it. You're welcome 🙂
Kealy says
Honestly this was so good. I accidentally used olive oil instead of garlic oil for the alfredo sauce, but it was still really good. Just added garlic powder and extra salt/pepper. So creamy and delicious!
Jessica DeMay says
Thanks, Kealy! That works great if you can tolerate garlic, so I'm glad you did that. Thanks for trying it!
Alicia says
Would I just be able to use all-purpose flour if I don't need it to be gluten free?
Jessica DeMay says
Hi Alicia- I think that would work. I hope you enjoy!
Jessica says
Do you cook the hash browns first?
Jessica DeMay says
Hi Jessica- nope, just use straight from the bag. Hope you enjoy!
Donna says
Hi , cannot wait to try this with leftover Thanksgiving turkey. I have a question- Not sure the use of parchment paper. You stated lining a pan with parchment paper and set aside and didn't refer to it, again. I have read it over and over again. Am I missing something. Feeling stupid.
Jessica DeMay says
Hi Donna- line the pan with parchment and then add the potato/chicken mixture to it and bake. You can so this without lining the pan with parchment paper, it just makes for easy clean up. Hope that helps and hope you try it!
Bridget says
This was so good! I didn't have garlic oil and I hate garlic powder so I just minced three cloves and sautéed them in oil for a minute or so before I put the ghee in (have to be sure not to burn it, so maybe a little lower on the heat). I also added a little bit extra arrowroot to the sauce because it seemed a little thin but that was probably my fault. Everything else I did exactly the same. I'm not on the Whole30 and I actually do eat dairy but I would make this again anytime!
Leonor says
I can’t find garlic oil locally, can I use canola or avocado instead.
Jessica DeMay says
Hi Leonor- you can use all ghee and garlic powder. Hope you enjoy!
Meagan says
How much garlic powder would you use if substituting for garlic oil?
Jessica DeMay says
Hi Meagan- I'd use 1 teaspoon. Enjoy!
Ashley Woodall says
Can I make this using almond flour?
Jessica DeMay says
Hi Ashley- no, that won't work. Almond flour doesn't thicken sauces like arrowroot or cassava. Hope you try it!
Missy says
I am going to make this tonight using coconut milk. (Can't wait!) Should I use the cartoned milk or full fat in a can?
Jessica DeMay says
Sorry about the late reply. I would recommend canned coconut milk. Hope you love it!