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Cozy Chicken and Potato Casserole

Name: Cozy Chicken and Potato Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 slices nitrate-free bacon; 2 Tbsp nutritional yeast; 1 1/2 cups chicken bone broth; 1/2 tsp onion powder; 2 tsp fresh thyme leaves; 3 Tbsp arrowroot flour; 1/4 cup chopped green onions, for garnish; 1.5 lbs russet potatoes, peeled and cubed; 1/2 tsp sea salt; 3 Tbsp ghee; 1 Tbsp avocado oil; 3 cups cooked shredded chicken; 1 Tbsp mustard; 4 cloves garlic, minced; 1 cup coconut milk; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1 medium onion, finely chopped

This Cozy Chicken and Potato Casserole is the ultimate comforting dish for chilly winter evenings. With its delightful combination of hearty roasted potatoes, succulent shredded chicken, crispy bacon, and a rich, creamy sauce secretively made dairy-free, this casserole is sure to please the entire f...



1 hr

TOTAL TIME

460

CALORIES

$2.93

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Ingredients

18 INGREDIENTS

8 SERVINGS

8 slices nitrate free bacon

2 tbsp nutritional yeast

1 1/2 cups chicken bone broth

1/2 tsp onion powder

2 tsp fresh thyme leaves

3 tbsp arrowroot flour

1/4 cup green onions

chopped, for garnish

1 1/2 lbs russet potatoes

3 cups cooked shredded chicken

1/2 tsp garlic powder

1/4 tsp black pepper

1 medium onion

finely chopped

Directions

11 STEPS

15 min

PREP TIME

45 min

COOK TIME

1 hr

TOTAL TIME

Preheat your oven to 425°F and toss the cubed potatoes with avocado oil, sea salt, black pepper, garlic powder, and onion powder.

Spread the potatoes on the bottom of a 9x13-inch baking dish and bake in the preheated oven for 35 minutes, until soft. Once done, lower the oven temperature to 375°F.

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

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

Whisk the arrowroot flour into the onion-garlic mixture and cook for about 30 seconds.

Add in the chicken broth, coconut milk, mustard, and nutritional yeast, whisking continuously. Raise the heat and bring to a gentle simmer, stirring and cooking for another minute until the sauce thickens. Taste and add more salt and pepper as needed.

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.

Garnish with chopped green onions and serve hot. Store leftovers tightly covered in the refrigerator for up to 4 days.