Creamy Chicken & Potato Casserole


  • 1.5 lbs russet potatoes peeled and chopped into cubes
  • 1 Tbsp olive oil
  • S&P
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 slices of bacon
  • 3 Tbsp ghee or bacon fat
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tsp thyme leaves
  • 3 Tbsp arrowroot flour or cornstarch 
  • 1 1/2 cups chicken bone broth
  • 1 cup coconut milk full fat
  • 1 Tbsp mustard any kind
  • 2 Tbsp nutritional yeast optional
  • S&P to taste
  • 3 cups cooked shredded chicken rotisserie chicken 
  • Green onion for garnish

Don’t let the list of ingredients scare you. I swear this is easy! 


  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. Cook bacon (I cooked in air fryer)
  3. Add bacon fat or ghee to a clean pan. Heat over medium heat.
  4. Let’s make the sauce! Add the onions and cook until translucent, 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 broth, coconut milk, mustard and nutritional yeast, while whisking. 
  6. Raise the heat and bring a gently simmer stirring and cook for another minute, until the sauce thickens. Taste and season.
  7. 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.
  8. Garnish with green onion or scallions and serve.

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