Loaded Chicken & Potato Casserole | PALEO, Whole30
This loaded chicken and potato casserole is a cozy and satisfying dish, perfect for paleo and Whole30 diets.
Equipment
- 1 Baking dish 9x13 inch
Ingredients
Main ingredients
- 1 ½ lbs chicken breast cubed into 1 inch pieces
- 2-3 cups broccoli florets chopped nice and bite-sized
- ½ white onion sliced then roughly chopped
- 5-6 cloves garlic roughly chopped for that punch
- 1 lb gold potatoes cut into 1 inch cubes so they cook evenly
- ⅓ cup olive oil or avocado oil to keep it moist
- 2 tablespoon compliant hot sauce for that kick
- Spices including black pepper, smoked paprika, salt, herb blend, and garlic powder
- 6 slices bacon
- ½ cup green onion thinly sliced
Instructions
Instructions
- Preheat your oven to 400°F or 200°C so it’s ready when your mixture’s done.
- Toss the cubed chicken, potatoes, chopped broccoli, onion, and garlic in a big bowl.
- Drizzle the oil over and add the hot sauce, black pepper, smoked paprika, salt, herb blend, and garlic powder. Toss to coat it all evenly.
- Transfer everything carefully to a greased 9x13 inch baking dish so it cooks evenly.
- Cover the dish tightly with aluminum foil; this locks in moisture and heat.
- Bake in the oven covered for 25 minutes to let flavors meld and the chicken start cooking. Take off the foil and bake another 10-15 minutes until chicken is perfectly done and potatoes tender. Crisp up the bacon meanwhile or toss it in once the casserole is out for extra crunch and green onion freshness.
Notes
For a spicy cream sauce, refer to the separate recipe link in the article. Make sure to use compliant ingredients for Whole30 compatibility.