Chicken Poppy Seed Casserole

March 15, 2021By Alysa Seeland

Chicken Poppy Seed Casserole

Name: Chicken Poppy Seed Casserole
Ingredients: 5–6 cups chicken breast, cubed and tossed with salt and pepper; 1 cup yogurt (can sub dairy-free as desired!); 1 cup FOND’s Lemon &amp; Garlic Bone Broth; 1/2 cup unsweetened coconut milk, canned; 2 Tbsp FOND’s tallow or ghee; 1 1/2 Tbsp poppy seeds; 1 tsp sea salt; 1/2 tsp pepper; 1/2 Tbsp Xanthan gum; 12oz bone broth rice or cauliflower rice; 2 cups crushed plantain chips - crushed in food processor or rolled out in a plastic bag with a rolling pin

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Ingredients

5–6 cups chicken breast, cubed and tossed with salt and pepper
1 cup yogurt (can sub dairy-free as desired!)
1 cup FOND’s Lemon & Garlic Bone Broth
1/2 cup unsweetened coconut milk, canned
2 Tbsp FOND’s tallow or ghee
1 1/2 Tbsp poppy seeds
1 tsp sea salt
1/2 tsp pepper
1/2 Tbsp Xanthan gum
12oz bone broth rice or cauliflower rice
2 cups crushed plantain chips - crushed in food processor or rolled out in a plastic bag with a rolling pin

Directions

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 tallow or 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. They will finish cooking in the oven!
In a large bowl, coat the cooked chicken with the yogurt and poppyseeds and 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 rice to the chicken, then mix until combined. Pour into a prepared 9x13 casserole dish.
Top with the plantain chips and cook for 35 - 40 minutes or until hot and bubbly. Let rest for 10 minutes and then serve!