Creamy Chicken Potato Casserole (Paleo, Whole30)
This casserole brings the heart of home cooking into one cozy dish. Creamy, savory, and layered with flavor, it’s the kind of meal that makes chilly nights feel warmer and family dinners feel more connected. Whether using leftovers or cooking from scratch, this one’s a nourishing favorite you’ll turn to again and again.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
Ingredients
1.5 lbs russet potatoes, peeled & cubed (1” pieces)
1 tbsp avocado or olive oil
Sea salt & black pepper
½ tsp garlic powder
½ tsp onion powder
8 slices nitrate-free bacon
3 tbsp ghee or bacon fat
1 medium onion, chopped
4 garlic cloves, minced
2 tsp fresh thyme leaves
3 tbsp arrowroot flour
1½ cups chicken bone broth
1 cup full-fat coconut milk
1 tbsp mustard (any kind)
2 tbsp nutritional yeast (optional)
3 cups cooked, shredded chicken
Chives or green onions, for garnish
Instructions
Preheat oven to 400°F (200°C). Toss cubed potatoes with oil, garlic and onion powder, salt, and pepper. Roast 25–30 minutes until tender and golden.
While potatoes roast, cook bacon in a large skillet until crispy. Remove and crumble once cooled.
In the same skillet, add ghee, onion, garlic, and thyme. Cook 3–5 minutes. Stir in arrowroot to form a roux.
Slowly whisk in broth and coconut milk. Add mustard and nutritional yeast (if using). Simmer until thickened, then season to taste.
Combine shredded chicken, bacon, and roasted potatoes in a large casserole dish. Pour the sauce over and stir gently to coat.
Bake at 375°F for 15–20 minutes until bubbly. Garnish with chives or green onions.
Notes
Comfort food made clean—rich, creamy, and always satisfying.
Nutrition
- Calories: ~420
- Fat: 28g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g