Paleo & Whole30 Chicken Potato Casserole

If you’re craving comfort food that won’t derail your healthy eating goals, this Paleo & Whole30 Chicken Potato Casserole is exactly what you need. Think tender roasted potatoes, juicy shredded chicken, crispy bacon, and a creamy (but dairy-free!) sauce all baked together. It’s cozy, flavorful, and perfect for meal prepping or a family dinner.

The best part? You don’t need a ton of complicated ingredients or advanced cooking skills. Whether you’re on a Whole30 kick or just want a wholesome, crowd-pleasing dish, this casserole is bound to be a hit.

Why You’ll Love This Recipe

Here’s why this casserole is a must-try:

• Quick prep: Just 15 minutes to get everything ready.
• Perfect for meal prep: Make it ahead, and you’ve got lunch or dinner sorted for days.
• Comfort food vibes: Creamy, hearty, and satisfying—but made with clean ingredients.
• Family-friendly: Even the pickiest eaters will love it.

Recipe Overview

Here’s everything you need to know:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Servings: 8 portions
• Difficulty: Easy (you’ve got this!)
• Tools:
  • 9×13” baking dish
  • Large skillet
  • Whisk, mixing bowls, knife, and cutting board

Ingredients You’ll Need

This casserole is all about simple, Whole30- and Paleo-friendly ingredients. Nothing fancy. Just lots of flavor!

For the casserole:

• 1.5 lbs russet potatoes (peeled and cut into 1” cubes)
• 1 Tbsp avocado or olive oil
• Sea salt, black pepper, ½ tsp garlic powder, ½ tsp onion powder
• 8 slices nitrate-free bacon
• 3 cups cooked, shredded chicken (rotisserie chicken works great—just make sure it’s Whole30-compliant).

For the sauce:

• 3 Tbsp ghee or reserved bacon fat
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tsp fresh thyme
• 3 Tbsp arrowroot flour (or tapioca starch)
• 1½ cups chicken bone broth
• 1 cup full-fat coconut milk
• 1 Tbsp mustard (any kind works)
• Optional: 2 Tbsp nutritional yeast (for a “cheesy” flavor).

For garnish:

• Chopped chives or green onions.

Step-by-Step: How to Make It

1. Roast the Potatoes

Preheat your oven to 425°F. Toss the potatoes with oil, salt, pepper, garlic powder, and onion powder until evenly coated. Spread them in a baking dish (single layer). Roast for about 35 minutes, stirring halfway so they cook evenly.

When the potatoes are done, lower the oven temperature to 375°F.

2. Cook the Bacon

While the potatoes roast, cook the bacon in a skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate. Save 3 tablespoons of the bacon fat for the sauce.

Quick Tip: The bacon will crisp up more in the oven, so don’t overcook it now.

3. Make the Creamy Sauce

Using the same skillet (no need for extra dishes!), heat the bacon fat (or ghee) over medium heat. Add onions and cook until they’re soft and fragrant (about 3 minutes). Stir in garlic and thyme and cook for another minute.

Next, sprinkle in the arrowroot flour. Whisk it for about 30 seconds—it’ll look like a paste. Slowly pour in the chicken broth while whisking to avoid lumps. Add coconut milk, mustard, and nutritional yeast (if using). Simmer gently for a minute until the sauce thickens.

How to Tell It’s Ready: The sauce should coat the back of a spoon without being too thick.

4. Assemble the Casserole

Now for the fun part! Add the shredded chicken to the roasted potatoes in your baking dish. Pour the creamy sauce over the top and gently mix everything together. Crumble half the bacon into the dish and lightly stir again.

Pro Tip: Don’t overmix—potatoes are delicate and can break down too much.

5. Bake and Garnish

Top the casserole with the remaining crumbled bacon. Bake at 375°F for about 10 minutes, just long enough to heat everything through. Sprinkle with fresh chives or green onions before serving.

Optional: Let it rest for a few minutes before digging in. The flavors will meld beautifully.

Variations and Substitutions

Want to switch things up? Here are a few ideas:

• Sweet potatoes: Swap russets for sweet potatoes for a different flavor.
• Spicier: Add chili flakes or smoked paprika for a kick.
• Vegan option: Replace chicken with jackfruit or chickpeas and skip the bacon.

Leftovers and Storage

Got extras? No problem. Here’s how to store them:

• In the fridge: Store in an airtight container for up to 4 days.
• In the freezer: Freeze for up to 3 months. (Note: Potatoes might get a bit softer when reheated.)
• Reheating: Warm in the oven at 375°F for about 15 minutes or microwave individual portions for about 2 minutes.

A Quick Serving Tip

Pair this casserole with a crisp green salad or roasted veggies (like Brussels sprouts) for a complete meal. It’s a comforting, hearty dish that works for weeknights or entertaining guests.

This casserole really hits the sweet spot between healthy and indulgent. The creamy sauce, smoky bacon, and roasted potatoes all combine to make one unforgettable dish. Whether you’re meal prepping or serving it at a family dinner, this recipe will win everyone over. Give it a try, and watch it become a new favorite in your house.

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