Chicken Poppy Seed Casserole
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Comfort in a casserole! This dish is a healthier take on your traditional poppy seed casserole. We have swapped out bread crumbs for plantain chips (yes, you heard us right!) making this casserole unique and extra delish.
5–6 Cups Chicken Breast, cubed and tossed with salt and pepper
1 Cup Forager Dairy Free Yogurt
1 Cup FOND Bone Broth Spring Clean
1/2 Cup Unsweetened Coconut Milk, canned
2 Tablespoons Ghee
1 1/2 Tablespoons Poppy Seeds
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 TB Xanthan Gum
1 (12 ounce) Bag of Cauliflower Rice
2 Cups Crushed Barnana Plantain Chips - processed or roll out in a plastic bag with a rolling pin
Preheat the oven to 350º. Roll out or process the plantain chips so they are ready when you need them!
Warm a cast iron skillet or stainless steel skillet over medium heat, add the ghee. Once hot, cook the chicken in batches until it is browned on all sides. Worry less about cooking the pieces through than getting an even brown. This is because they will cook fast due to their small size and if they happen to not be cooked all the way through they will finish cooking full in the oven!
In a large bowl, coat the cooked chicken with the dairy free yogurt and poppyseeds, set aside. In a small saucepan warm the coconut milk, bone broth, salt, pepper and xanthan gum. Bring to a boil reduce to a simmer and whisk until thickened.
Add the bone broth mixture and cauliflower rice to the chicken, mix until combined. Pour into a prepared casserole dish. I used a 9x13.
Top with the plantain chips and cook for 35 - 40 minutes or until hot and bubbly. Let rest for 10 minutes and then serve!