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.
Sasha says
This is one of my all time favorites! So easy. Perfect to reheat (dare I say even better reheated). And so delicious!!
Samantha says
Excited to try this! I just want to clarify what type of baking dish goes in the oven - one part of the recipe says pan, another says bowl, and the picture is a casserole dish with sides? Thank you 🙂
Jessica DeMay says
Like a baking dish with sides. Sorry for the confusion! You'll mix it in a bowl and pour it into the pan. Hope that helps!
Vanessa says
Thanks for sharing! Does it reheat well?
Jessica DeMay says
Hi Vanessa, yes, it does indeed! Hope you try it!
Suzanne says
This looks so good! What a great healthy weeknight meal for the whole family!
Jessica DeMay says
Thanks!
Carla says
Would shredded white sweet potatoes (or any other sub for the hashbrowns) work? I can't have nightshades.
Allison says
Hello, do to have the nutritional facts for this recipe?
Jessica DeMay says
Hi Allison- I don't calculate nutritional facts for my recipes. You can use a site like My Fitness Pal if you need to know.
Heather Clarke says
My sauce was thick prior to baking, but the final casserole was very watery. Used 2T of arrowroot flour. Any suggestions to prevent this if I were to make it again?
Jessica DeMay says
Hi Heather- I'm sorry about that! Did you make any substitutions? It shouldn't be watery at all. Let me know!
whitley paletta says
The sauce has like a nutty flavor. Is that because of the almond milk?
Jessica DeMay says
Hi Whitney- I have never noticed a nutty flavor, but possibly if you're sensitive to the taste. Is it an almond milk you regularly use?
Brooke says
After searching high and low at various stores I finally found the Cascadia Farms hash browns! I’m making this for dinner tonight! Quick question: Is there a replacement for ghee? We are a dairy free family and I don’t know what reliable brands are for ghee and that I’d be able to find in local stores (we do have a Whole Foods).
Jessica DeMay says
Hi Brooke- glad you found the hash browns. My first recommendation would be butter flavored coconut oil- Nutiva is the brand I love and can be found by the oils in most stores. If you don't have that, then refined coconut oil. It's just nice to have that buttery taste. Hope you love the casserole!
Brooke says
Thank you! I made it with regular coconut oil just because I had it on hand. It was still really good! What brand of ghee do you trust?
PS: I just made your paleo cinnamon quick bread and it is SO good!! I have your zuppa toscana in the instant pot right now. Thanks for all the wonderful, delicious, (and clean!) recipes!
Krystal says
Hi there! Do the hash browns need to be defrosted or frozen? Sorry if I missed a note on that somewhere.
Jessica DeMay says
Hi Krystal- they are used frozen. They thaw slightly with the sauce poured on them, but no need to thaw first. Hope you love it!
Aimee says
Hey there! I tried this recipe spot on except I grated my own hash browns. After reading all the wonderful comments what am I missing? Mine came out with zero flavor. I want to give it another go any suggestions.
Jessica DeMay says
Hi Aimee- I'm sorry about that. You can also add more seasoning to taste. Onion and garlic powder if you tolerate them definitely. Every one has different taste buds and it sounds like you like more flavor. Hope you try it again!