Recipes / Bone Broth Recipes / Creamy Chicken Potato Casserole

Creamy Chicken Potato Casserole

v1 (5)

This creamy, savory chicken potato casserole is sure to be a hit with everyone at the table! It’s made with all-natural ingredients and is both paleo and Whole30 compliant. The combination of savory herbs, potatoes, and tender chicken will have your taste buds singing. Enjoy this delicious dish as a hearty meal or serve it up as a side to any entrée – either way, you won’t be disappointed!

Creamy Chicken Potato Casserole
5 from 1 vote

Creamy Chicken Potato Casserole

Course Dinner
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 314 kcal


  • 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 bacon
  • 3 tbsp ghee or rendered bacon fat
  • 1 onion medium, chopped
  • 4 garlic cloves minced
  • 2 tsp fresh thyme leaves
  • 3 tbsp arrowroot flour
  • 1 1/2 cups Kettle & Fire Chicken Cooking 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


  1. Preheat your oven to 425° F and toss the potatoes with the oil, sea salt and pepper, garlic and onion powder. Spread the potatoes on the bottom of a 9 x 13” baking dish and bake in the preheated oven for 35 minutes, until soft. Once done, lower the oven temperature to 375° F.

  2. While the potatoes cook, prepare the bacon and sauce. Heat a large deep skillet over medium high heat and cook the bacon until crisp. Drain on paper towels and set aside. Keep 3 Tbsp of the rendered bacon fat to use for the sauce, or discard and use ghee instead.

  3. Wipe out the skillet of burnt bits if necessary and heat over medium heat, then add either the ghee or bacon fat.

  4. Add the onions and cook until translucent and fragrant, about 3 minutes, then add the garlic and thyme and continue to cook until soft, about 1 minute, adjusting the heat if necessary to avoid burning.

  5. Whisk the tapioca flour into the onion garlic mixture and cook for about 30 seconds. Add in the cooking broth, coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a gentle simmer, stirring and cook for another minute, until the sauce thickens. Taste and add salt and pepper as needed.

  6. Add the shredded chicken to the casserole dish with the potatoes and mix, then pour the sauce over the top and gently mix to coat. Crumble the bacon and stir half of it into the chicken and potatoes, then sprinkle the rest over the top. Bake in the preheated oven for 10 minutes or just long enough to heat through.

  7. Garnish with the chives or scallions and serve hot. Store leftovers tightly covered in the refrigerator for up to 4 days. Enjoy!

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