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Paleo & Whole30 Chicken Potato Casserole

Paleo Whole30 Chicken Potato Casserole
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A creamy, hearty casserole combining tender roasted potatoes, shredded chicken, crispy bacon, and a rich dairy-free sauce. Perfect for cozy dinners or meal prep, this dish is Paleo and Whole30 compliant without compromising on flavor.

Ingredients

Scale

Main Dish:

  • 1.5 lbs russet potatoes, peeled and chopped into 1” cubes
  • 1 Tbsp avocado or olive oil
  • Sea salt and black pepper, to taste
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 8 slices nitrate-free bacon
  • 3 cups cooked shredded chicken (rotisserie works; check Whole30 compliance)

Creamy Sauce:

  • 3 Tbsp ghee or rendered bacon fat
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 3 Tbsp arrowroot flour (or tapioca starch)
  • 1½ cups chicken bone broth
  • 1 cup full-fat coconut milk
  • 1 Tbsp mustard (any kind)
  • Optional: 2 Tbsp nutritional yeast

Garnish:

  • Sliced chives or green onions

Instructions

Step One: Roast the Potatoes

Preheat oven to 425°F (220°C). Toss potato cubes with oil, salt, pepper, garlic powder, and onion powder. Spread evenly in a baking dish and roast for 35 minutes, stirring halfway through. Reduce oven temperature to 375°F (190°C) once done.

Step Two: Cook the Bacon

While potatoes roast, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and reserve 3 tablespoons of bacon fat for the sauce (or use ghee).

Step Three: Make the Sauce

In the same skillet, heat reserved bacon fat or ghee over medium heat. Sauté onions until translucent (about 3 minutes) and add garlic and thyme; cook for another minute. Sprinkle in arrowroot flour and whisk for 30 seconds, then slowly add broth while whisking to avoid lumps. Stir in coconut milk, mustard, nutritional yeast (if using), salt, and pepper. Simmer until thickened (about another minute).

Step Four: Assemble the Casserole

Combine shredded chicken with roasted potatoes in the baking dish. Pour the sauce over the top and gently mix to coat evenly. Crumble half the bacon into the mixture; stir lightly.

Step Five: Bake & Garnish

Sprinkle remaining crumbled bacon on top. Bake at 375°F (190°C) for 10 minutes, just to heat through. Garnish with chives or green onions before serving.

Notes

Serving Suggestions:

  • Pair with a crisp green salad or roasted vegetables like Brussels sprouts for a complete meal.
  • Serve warm straight from the oven for best flavor.

Tips & Tricks:

  • Stir potatoes halfway through roasting to ensure even cooking.
  • Use rotisserie chicken for convenience but check labels for Whole30 compliance.
  • For a thicker sauce, let it simmer slightly longer before pouring over the casserole.

Storage & Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze portions in freezer-safe containers for up to 3 months.
  • Reheat refrigerated portions at 375°F (190°C) in an oven-safe dish for about 15 minutes, or microwave on medium power for about 2 minutes.

Find it online: https://paleo.recipes/paleo-whole30-chicken-potato-casserole/