Creamy Chicken Potato Casserole Recipe

Introduction

This Creamy Chicken Potato Casserole is a comforting and flavorful dish perfect for family dinners. Tender potatoes baked to perfection combine with savory chicken and a rich, creamy sauce for an irresistible meal. Bacon and fresh herbs add an extra layer of deliciousness.

Ingredients

• 1.5 lbs russet potatoes (peeled and chopped into 1” cubes)
• 1 Tbsp avocado oil (or olive oil)
• Sea salt and black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 slices nitrate free bacon
• 3 Tbsp ghee (or rendered bacon fat)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 tsp fresh thyme leaves
• 3 Tbsp arrowroot flour
• 1 1/2 cups chicken bone broth
• 1 cup coconut milk (full fat)
• 1 Tbsp mustard (any kind)
• 2 Tbsp nutritional yeast (optional)
• Sea salt and black pepper (to taste)
• 3 cups cooked shredded chicken (rotisserie chicken is fine)
• Sliced chives or green onions for garnish

Instructions

1. Step 1: Preheat your oven to 425° F. Toss the potatoes with avocado oil, sea salt, black pepper, garlic powder, and onion powder. Spread the potatoes evenly on the bottom of a 9 x 13” baking dish. Bake for 35 minutes until soft, then lower the oven temperature to 375° F.
2. Step 2: While the potatoes bake, cook bacon in a large deep skillet over medium-high heat until crisp. Drain the bacon on paper towels and set aside. Save 3 tablespoons of the rendered bacon fat for the sauce or discard it and use ghee instead.
3. Step 3: Wipe out the skillet if needed, then heat it over medium and add the ghee or saved bacon fat. Add chopped onions and cook until translucent and fragrant, about 3 minutes. Add minced garlic and thyme leaves and cook for another minute until soft, adjusting heat to avoid burning.
4. Step 4: Whisk the arrowroot flour into the onion mixture and cook for 30 seconds. Gradually whisk in chicken bone broth, coconut milk, mustard, and nutritional yeast (if using). Raise the heat and simmer gently for about a minute until the sauce thickens. Season with salt and pepper to taste.
5. Step 5: Add the shredded chicken to the baking dish with the cooked potatoes and mix gently. Pour the sauce over the mixture and stir to coat evenly. Crumble half the cooked bacon into the dish and mix, then sprinkle the remaining bacon on top.
6. Step 6: Bake the casserole at 375° F for 10 minutes until heated through. Garnish with sliced chives or green onions and serve hot.

Tips & Variations

• For a dairy-free option, ensure the ghee and bacon are suitable or use olive oil exclusively.
• Swap arrowroot flour with tapioca starch if preferred for thickening the sauce.
• Add vegetables like peas or spinach for extra color and nutrition.
• Use smoked paprika or chili flakes in the seasoning for a subtle smoky or spicy kick.

Storage

Store leftovers covered tightly in the refrigerator for up to 4 days. Reheat in the oven at 350° F until warmed through to maintain creaminess and texture. Avoid microwaving to keep the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh russet potatoes yield the best texture, but you can use frozen diced potatoes if thawed thoroughly and patted dry before baking to avoid excess moisture.

Is this casserole suitable for Whole30?

This recipe can be adapted for Whole30 by using compliant bacon, avoiding nutritional yeast, and selecting mustard without sugar or non-compliant ingredients.

Creamy Chicken Potato Casserole Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

A comforting and creamy chicken potato casserole featuring tender russet potatoes, savory shredded chicken, crispy nitrate-free bacon, and a flavorful sauce made with coconut milk, chicken bone broth, and fresh herbs. This casserole is baked to perfection, providing a hearty meal ideal for family dinners or meal prep.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1.5 lbs russet potatoes (peeled and chopped into 1” cubes)
• 1 Tbsp avocado oil (or olive oil)
• Sea salt and black pepper (to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Bacon and Sauce

• 8 slices nitrate free bacon
• 3 Tbsp ghee (or rendered bacon fat)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 tsp fresh thyme leaves
• 3 Tbsp arrowroot flour
• 1 1/2 cups chicken bone broth
• 1 cup coconut milk (full fat)
• 1 Tbsp mustard (any kind)
• 2 Tbsp nutritional yeast (optional)
• Sea salt and black pepper (to taste)

Other

• 3 cups cooked shredded chicken (rotisserie chicken is fine, check ingredients for Whole30 if needed)
• Sliced chives or green onions for garnish

Instructions

1. Preheat and prepare potatoes: Preheat your oven to 425°F. Toss the peeled and chopped russet potatoes with avocado oil, sea salt, black pepper, garlic powder, and onion powder until evenly coated. Spread the potatoes in a 9 x 13” baking dish and bake for 35 minutes until they become soft. Once done, reduce oven temperature to 375°F.
2. Cook the bacon: While potatoes bake, heat a large deep skillet over medium-high heat. Cook the nitrate-free bacon slices until crisp. Drain them on paper towels and set aside. Reserve 3 Tbsp of the rendered bacon fat for the sauce, or discard it and use ghee instead.
3. Prepare the sauce base: Wipe out burnt bits from the skillet if necessary and heat it over medium heat. Add 3 Tbsp of ghee or the reserved bacon fat. Add chopped onion and sauté until translucent and fragrant, about 3 minutes. Add minced garlic and fresh thyme leaves and cook for another minute, stirring frequently to avoid burning.
4. Make the creamy sauce: Whisk the arrowroot flour (or tapioca flour) into the onion, garlic, and thyme mixture and cook for about 30 seconds. Gradually whisk in the chicken bone broth, full-fat coconut milk, mustard, and nutritional yeast if using. Raise the heat slightly and bring to a gentle simmer, stirring continuously. Cook for another minute or until the sauce thickens. Season with salt and black pepper to taste.
5. Combine casserole components: Add the cooked shredded chicken to the baked potatoes in the casserole dish and mix gently to combine. Pour the prepared sauce over the chicken and potatoes, and gently toss to coat everything evenly. Crumble half of the cooked bacon and stir it into the mixture, then sprinkle the remaining bacon crumbles over the top.
6. Bake the casserole: Return the casserole dish to the oven at 375°F and bake for 10 minutes, just long enough to heat through and meld flavors.
7. Serve and garnish: Remove the casserole from the oven and garnish with sliced chives or green onions. Serve hot. Store any leftovers covered tightly in the refrigerator for up to 4 days.

Notes

• Use nitrate-free bacon to keep the dish healthier and compliant with certain dietary plans like Whole30.
• Arrowroot flour works as a natural thickener suitable for gluten-free diets; tapioca flour can be a substitute.
• Full-fat coconut milk adds creaminess and subtle sweetness; avoid light versions for best texture.
• For a vegetarian version, omit bacon and chicken and consider using plant-based protein and vegetable broth.
• This casserole can be prepared ahead and reheated; it also freezes well for longer storage.

Keywords: chicken potato casserole, creamy casserole, baked chicken recipe, comfort food, easy dinner, one dish meal