I love this delicious creamy chicken casserole recipe because it’s made with potatoes instead of pasta, so it’s grain-free and also dairy-free! It’s also gluten-free, paleo and Whole 30 complaint. Most importantly (at least to me), it’s really easy to make and is really flavorful. Your family will love the luscious, cheese-like sauce and bacon. Who can resist bacon?

Protein Packed Creamy Chicken Casserole

Chicken casserole recipes are a hit in my family, so I wanted to create one that was also healthy and packed with protein (29 grams per serving) which is important to me. I also try to avoid gluten as much as possible. But don’t fret, it was really important that it be creamy and this gluten free chicken recipe does not sacrifice anything in creaminess. I was able to keep it gluten-free by using a mixture of arrowroot flour, chicken bone broth and coconut milk. I promise you won’t miss the dairy. Neither will anyone else.

And what I love most about casserole dishes is that you can prep them ahead of time and just pop it in the oven before dinner. Oh and yes, the leftovers are an added bonus. They usually taste better the next day anyway.

What is Paleo?

The Paleo diet (also referred to as the caveman or Stone-Age diet) is a diet of lean meats, fish, fruits, vegetables, nuts and seeds emphasizing low-glycemic fruits and vegetables. Foods not to be consumed on this diet are processed foods, sugar, soft drinks, grains, most dairy products, legumes, artificial sweeteners, vegetable oils, margarine and trans fats. So basically only shop the perimeter of the store.

Are Potatoes Gluten-Free?

You might be wondering…are potatoes gluten free? The short answer is yes. Potatoes do not contain any gluten unless you add ingredients with gluten. Potatoes are also Whole30 complaint as long as potatoes aren’t deep-fried (chips and fries). Bacon grease should amount to 3-4 tablespoons.

Tips

• Avocado oil may be used in place of bacon grease if preferred.
• Sliced green onions would work well as a garnish in place of chopped parsley.
• If you are not following a paleo or whole 30 diet you can make these modifications:
  • All-purpose flour or gluten free all-purpose flour may be used in place on arrowroot starch.
  • Shredded cheddar cheese may also be sprinkled on top before topping with crumbled bacon.
  • Whole milk can be used in place of coconut milk.

Paleo Creamy Chicken Casserole (GF, Whole 30)

Yields: 6 servings

Prep: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Ingredients:

• 4 cups russet potatoes, peeled and cut into 1” cubes
• 1 tablespoon avocado oil (olive oil may be substituted)
• 1 teaspoon salt, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon pepper
• 8 slices nitrate free bacon
• ½ medium onion, finely chopped
• ½ teaspoon minced garlic
• ½ teaspoon dried mustard
• ¼ teaspoon rubbed sage
• ¼ teaspoon dried parsley
• 3 tablespoons arrowroot flour
• 1 ½ cups chicken bone broth
• 1 cup coconut milk, full fat
• 3 cups cooked + shredded chicken (rotisserie chicken would work well)
• Freshly chopped parsley for garnish

Directions:

1. Preheat the oven to 425 degrees F.
2. Place cubed potatoes in a greased 9×13” baking dish. Drizzle on avocado oil, ½ teaspoon salt, garlic powder, onion powder and pepper. Toss to evenly coat. Shake the pan so potatoes are in an even layer. Cook in the preheated oven for 30-35 minutes or until soft.
3. While potatoes are cooking, cook the bacon and prepare the sauce.
4. Heat a large skillet over medium heat. Cook the bacon until crisp. Place cooked bacon on a plate with paper towels to soak up excess grease. Pour the hot grease from the skillet into a cup or a bowl and set aside.
5. Use paper towels to wipe the skillet clean of any burnt bacon remnants and place back on medium heat. Add bacon grease and chopped onion into the skillet. Cook for 3-4 minutes or until translucent. Add the fresh garlic and cook for 1 minute or until fragrant. Add remaining ½ teaspoon salt, dried mustard, rubbed sage and dried parsley. Stir to combine.
6. Add the arrowroot flour and stir to incorporate. Continue cooking for about 1 minute.
7. Add the chicken bone broth and coconut milk. Stir to combine. Adjust heat to medium-high and allow the liquid to come to a simmer, stirring occasionally. Once simmering, taste and add additional salt and pepper if needed. Turn off the heat.
8. Add the shredded chicken over the top of the cooked cubed potatoes.
9. Pour on the sauce and mix until ingredients are well combined.
10. Crumble 6 pieces of the bacon into the mixture. Stir to incorporate.
11. Crumble the remaining two pieces on top of the casserole. Place back in the preheated oven to cook for about 10 minutes.
12. Garnish with freshly chopped parsley if desired. Serve warm with a green salad.

Notes:

• Bacon grease should amount to 3-4 tablespoons.
• Avocado oil may be used in place of bacon grease if preferred.
• Sliced green onions would work well as a garnish in place of chopped parsley.
• If not following a paleo or whole 30 diet:
  • All-purpose flour or gluten free all-purpose flour may be used in place on arrowroot starch.
  • Shredded cheddar cheese may also be sprinkled on top before topping with crumbled bacon.
  • Whole milk could be used in place of coconut milk.

 

 

 

Yield: 6

Paleo Creamy Chicken Casserole (GF, Whole 30)

Print

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 4 cups russet potatoes, peeled and cut into 1” cubes
• 1 tablespoon avocado oil (olive oil may be substituted)
• 1 teaspoon salt, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon pepper
• 8 slices nitrate free bacon
• ½ medium onion, finely chopped
• ½ teaspoon minced garlic
• ½ teaspoon dried mustard
• ¼ teaspoon rubbed sage
• ¼ teaspoon dried parsley
• 3 tablespoons arrowroot flour
• 1 ½ cups chicken bone broth
• 1 cup coconut milk, full fat
• 3 cups cooked + shredded chicken (rotisserie chicken would work well)
• Freshly chopped parsley for garnish

Instructions

1. Preheat the oven to 425 degrees F.
   
2. Place cubed potatoes in a greased 9x13” baking dish. Drizzle on avocado oil, ½ teaspoon salt, garlic powder, onion powder and pepper. Toss to evenly coat. Shake the pan so potatoes are in an even layer. Cook in the preheated oven for 30-35 minutes or until soft.
   
3. While potatoes are cooking, cook the bacon and prepare the sauce.
   
4. Heat a large skillet over medium heat. Cook the bacon until crisp. Place cooked bacon on a plate with paper towels to soak up excess grease. Pour the hot grease from the skillet into a cup or a bowl and set aside.
   
5. Use paper towels to wipe the skillet clean of any burnt bacon remnants and place back on medium heat. Add bacon grease and chopped onion into the skillet. Cook for 3-4 minutes or until translucent. Add the fresh garlic and cook for 1 minute or until fragrant. Add remaining ½ teaspoon salt, dried mustard, rubbed sage and dried parsley. Stir to combine.
   
6. Add the arrowroot flour and stir to incorporate. Continue cooking for about 1 minute.
   
7. Add the chicken bone broth and coconut milk. Stir to combine. Adjust heat to medium-high and allow the liquid to come to a simmer, stirring occasionally. Once simmering, taste and add additional salt and pepper if needed. Turn off the heat.
   
8. Add the shredded chicken over the top of the cooked cubed potatoes.
   
9. Pour on the sauce and mix until ingredients are well combined.
   
10. Crumble 6 pieces of the bacon into the mixture. Stir to incorporate.
    
11. Crumble the remaining two pieces on top of the casserole. Place back in the preheated oven to cook for about 10 minutes.
    
12. Garnish with freshly chopped parsley if desired. Serve warm with a green salad.
    

Notes

• Bacon grease should amount to 3-4 tablespoons.
  
• Avocado oil may be used in place of bacon grease if preferred.
  
• Sliced green onions would work well as a garnish in place of chopped parsley.
  
• If not following a paleo or whole 30 diet:
• all-purpose flour or gluten free all-purpose flour may be used in place on arrowroot starch.
  
• Shredded cheddar cheese may also be sprinkled on top before topping with crumbled bacon.
  
• Whole milk could be used in place of coconut milk

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 457Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 810mgCarbohydrates: 39gFiber: 4gSugar: 2gProtein: 29g

You may also like to try more of our recipes – with bacon!: Quick and Easy Low Carb Bacon Wrapped Jalapeño Popper Stuffed Chicken and These Yummy Keto Bacon Jalapeño Poppers Are A Game Day Hit.

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