Cooklist AI

Cozy Chicken and Potato Casserole

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

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

484

CALORIES

$2.71

PER SERVING

Ingredients

18 INGREDIENTS

8 SERVINGS

1 tbsp mustard

1 1/2 lbs russet potatoes

peeled and cubed

1/2 tsp garlic powder

4 cloves garlic

minced

1 1/2 cups chicken bone broth

3 tbsp arrowroot flour

1/2 tsp onion powder

8 slices nitrate-free bacon

3 tbsp ghee

1 medium onion

finely chopped

2 tsp fresh thyme leaves

1 cup coconut milk

2 tbsp nutritional yeast

3 cups cooked shredded chicken

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.

Health Info

Macros

39g

CARBS

29g

FAT

19g

PROTEIN