Creamy Chicken Potato Casserole (Paleo, Whole30)

When Comfort Calls, This Casserole Answers

Hey friends, Mason here! Let’s talk about the magic that happens when crispy potatoes, tender chicken, and velvety sauce collide in one glorious dish. Picture this: It’s been one of those days where your energy tank’s on E, the wind’s howling like a hungry wolf, and your crew’s begging for something soul-warming. That’s when my Creamy Chicken Potato Casserole swoops in like a culinary superhero. No cape needed—just a trusty baking dish and ingredients that won’t make your paleo or Whole30 goals weep. This isn’t just food; it’s an edible hug. It’s the dish my neighbors “accidentally” drop by for, the one my niece requests on rainy Sundays, and the ultimate clean-eating comfort that proves you don’t need dairy or grains to make something ridiculously luxurious. Best part? It’s weeknight-easy but tastes like you labored for hours. Ready to make some kitchen magic?

Bacon, Blizzards, and a Happy Accident

This recipe was born during the Great Snowpocalypse of 2018—you know, when my city got buried under two feet of snow and my pantry looked like Mother Nature’s joke. I had potatoes, a rogue can of coconut milk, leftover rotisserie chicken, and that sad-but-stalwart pack of bacon. Desperation met inspiration. I roasted the potatoes because hello crispy edges make everything better, then whipped up a sauce using arrowroot (my grain-free BFF). When that creamy goodness hit the hot potatoes? Fireworks. My wife took one bite, did her famous “happy food wiggle,” and declared it a blizzard miracle. Now, every time I make it, I remember howling winds, flickering candles, and that beautiful moment when chaos turned into coziness. Food memories? They stick to your ribs better than any sauce.

Your Flavor Dream Team (Plus Swaps!)

• 1.5 lbs russet potatoes, peeled & cubed – Russets are starch champions! They crisp up beautifully. Swap: Sweet potatoes for a vitamin boost (cut smaller so they roast faster).
• 1 tbsp avocado or olive oil – Avocado’s my MVP for high-heat roasting. Insight: Toss potatoes HOT for maximum crunch!
• Sea salt & black pepper – Season in layers, friends. Potatoes first, sauce later!
• ½ tsp garlic powder + ½ tsp onion powder – The dynamic duo for depth. Chef hack: Powder clings better than fresh for roasting.
• 8 slices nitrate-free bacon – Our salty, smoky flavor bomb. Swap: Pancetta if you’re feeling fancy.
• 3 tbsp ghee or bacon fat – Bacon fat = liquid gold! Why ghee? Buttery flavor without dairy sensitivity.
• 1 medium onion, chopped – Yellow onions bring sweetness when sautéed.
• 4 garlic cloves, minced – Fresh is non-negotiable here. Smash ’em with your knife for easy peeling!
• 2 tsp fresh thyme leaves – Earthy notes cut the richness. Swap: ¾ tsp dried thyme if desperate.
• 3 tbsp arrowroot flour – Our paleo thickener! Key: Whisk FAST to avoid lumps.
• 1½ cups chicken bone broth – Flavor and gut health boost. Tip: Simmer sauce gently—boiling kills arrowroot’s power.
• 1 cup full-fat coconut milk – Creaminess without dairy! Shake the can HARD—you want the thick stuff.
• 1 tbsp mustard (any kind) – Secret flavor brightener! Dijon adds tang, yellow is milder.
• 2 tbsp nutritional yeast (optional) – “Cheesy” vibe without cheese! Skip for strict Whole30.
• 3 cups cooked, shredded chicken – Rotisserie chicken = weeknight hero. Insight: Thighs stay juicier than breast!
• Chives or green onions – Fresh pop of color & bite!

Let’s Build Some Deliciousness (Step-by-Step!)

Step 1: Potato Perfection – Crank that oven to 400°F (200°C). Toss cubed potatoes with oil, garlic powder, onion powder, salt, and pepper like you’re coating them in flavor confetti. Spread ’em in a single layer on a baking sheet—no overlapping or they’ll steam! Roast 25-30 mins until golden and fork-tender. Chef hack: Give the pan a shake halfway for even browning!

Step 2: Bacon’s Big Moment – While potatoes roast, cook bacon in a large skillet over medium heat. We want it CRISP—it’ll soften later in the casserole. Transfer bacon to paper towels, but KEEP THAT GLORIOUS FAT IN THE SKILLET. Crumble bacon once cooled. Tip: Use kitchen scissors to snip bacon—way faster than crumbling!

Step 3: Flavor Foundation – In the same skillet (hello, built-in flavor!), melt ghee or bacon fat over medium heat. Add onion, garlic, and thyme. Sauté 3-5 mins until onions are soft and smell like heaven. Don’t rush this! Caramelized onions = flavor depth.

Step 4: Saucy Sorcery – Sprinkle arrowroot flour over the onion mixture. Whisk constantly for 1 minute—it’ll look pasty. This is your roux, the sauce’s backbone! Now, slowly drizzle in bone broth while whisking like your sauce depends on it (it does!). Add coconut milk, mustard, and nutritional yeast (if using). Bring to a gentle simmer—bubbles at the edges, NOT a rolling boil—whisking until thickened (about 3-4 mins). Season with salt/pepper. Pro move: Taste now! Sauce should be slightly saltier than you think—potatoes and chicken will mellow it.

Step 5: The Grand Assembly – Lower oven to 375°F (190°C). In a 9×13 casserole dish, combine shredded chicken, crumbled bacon, and roasted potatoes. Pour that luscious sauce over everything. Gently fold it all together—don’t massacre those beautiful potato cubes! Ensure everything gets coated in saucy love.

Step 6: Bubble & Brown – Slide that dish into the oven. Bake 15-20 minutes until it’s gloriously bubbly around the edges and heated through. Watch closely! Coconut milk can separate if overheated. Garnish with fresh chives or green onions.

Plate It Like You Mean It

Scoop generous portions into shallow bowls—this casserole loves to show off its layers! Top with extra chives for color and a bright bite. For a full cozy feast, pair it with a simple arugula salad dressed in lemon juice and olive oil (the peppery greens cut the richness perfectly). If you’re not strict paleo/Whole30, a side of roasted Brussels sprouts with balsamic glaze makes it feel fancy. And honestly? Leftovers scooped straight from the fridge at midnight? Chef’s kiss.

Shake It Up! Flavor Twists

• Tex-Mex Fiesta: Swap thyme for 1 tbsp chili powder + 1 tsp cumin. Stir in ½ cup diced green chiles and top with avocado.
• Mediterranean Vibes: Add 1 cup chopped spinach and ¼ cup sun-dried tomatoes (oil-packed) with the chicken. Use oregano instead of thyme. Garnish with kalamata olives.
• Mushroom Lover’s: Sauté 8 oz sliced cremini mushrooms with the onions. Use 1 cup broth + ½ cup dry white wine (omit for Whole30) in the sauce.
• Keto-Friendly: Replace potatoes with 1 large head of cauliflower cut into florets. Roast same way! Reduce arrowroot to 2 tbsp.
• Pescatarian Swap: Use flaked cooked salmon or cod instead of chicken. Skip bacon or use coconut aminos-marinated tempeh.

Mason’s Behind-the-Scenes Scoop

This recipe’s evolved like my favorite cast iron skillet—seasoned and better with time! The first version used cauliflower (RIP, watery disaster), and I once tried skipping the potato roast (mushy sadness). Lesson learned: crispy taters are non-negotiable. Funny story: My buddy Dave insisted “coconut milk in chicken casserole?!” until he tried it. He texted me at 10 PM: “Dude. Send recipe. Wife thinks I’m a genius.” The optional nutritional yeast? My vegan sister’s genius hack for “cheesy” depth without dairy. Feel free to riff—this dish is resilient! Just promise me one thing: Let it rest 5 mins after baking. That sauce thickens into pure velvet.

Your Burning Questions, Answered

Q: My sauce turned out thin! Disaster?
A: No panic! Arrowroot needs gentle heat—boiling breaks it down. If thin, mix 1 tsp arrowroot with 1 tbsp cold water, whisk into casserole, and bake 5 more mins. Next time, ensure sauce simmers gently before baking.

Q: Can I make this ahead?
A: Absolutely! Assemble everything (unbaked) up to 24 hours ahead. Cover and refrigerate. Add 5-10 mins to bake time since it’s cold. Roasted potatoes hold up great!

Q: Coconut milk tastes too strong. Help!
A: Two fixes: 1) Use Thai Kitchen or Native Forest brand—they’re milder. 2) Add ½ tsp apple cider vinegar or 1 tbsp lemon juice to the sauce to brighten it and cut the coconut.

Q: Sub for arrowroot? I’m out!
A: Tapioca flour works 1:1! For nut-free, try 1½ tbsp cassava flour (it’s thirstier). Avoid almond flour—it’ll turn gritty.

Nourishment Breakdown (Per Serving)

Calories: ~420 | Protein: 28g | Carbs: 18g | Net Carbs: 15g | Fat: 28g | Fiber: 3g | Sugar: 2g
Note: Values are estimates. Using bacon fat increases fat slightly; nutritional yeast adds B-

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This Creamy Chicken Potato Casserole is proof that comfort food doesn’t need to mean compromise. It’s hearty without heaviness, rich without dairy, and loaded with flavor in every crispy, saucy bite. Whether you’re feeding a hungry family, meal-prepping for cozy lunches, or simply craving something that feels like a warm blanket in a bowl, this dish has your back. It’s flexible, forgiving, and made for those moments when you want nourishing, real-food magic without spending all night in the kitchen. Here’s to casseroles that taste like home—no matter where you are or how wild the weather gets

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