Chicken and Potato Casserole with Coconut Milk

This savoury creamy chicken potato casserole is the perfect healthy comfort food for cold winter nights. Hearty roasted potatoes are baked with chicken, bacon and a creamy sauce that you won’t believe is dairy free. It’s kid approved, easy to make and the leftovers are perfect for a filling lunch the next day. It’s Whole30 compliant and paleo friendly.

1.5 lbs russet potatoes, peeled and chopped into 1” cubes
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
½ tsp. garlic powder
½ tsp. onion powder
8 slices bacon
3 Tbsp. ghee or rendered bacon fat
1 medium onion, chopped
4 cloves garlic, minced
2 tsp. fresh thyme leaves
3 Tbsp. arrowroot flour
1½ cups chicken bone broth
1 cup full fat coconut milk
1 Tbsp. mustard
2 Tbsp. nutritional yeast (optional)
sea salt
black pepper to taste
3 cups rotisserie chicken, shredded

Garnish:
sliced chives or green onions

Preheat your oven to 425°F (220°C/200°C fan, Gas Mark 7).

Toss the potatoes with the oil, sea salt, pepper, garlic and onion powder. Spread the potatoes on the bottom of a 9x13” baking dish and bake in the preheated oven for 35 minutes, until soft. Once done, lower the oven temperature to 375°F (190°C/170°C fan, Gas Mark 5).

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 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.

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, (if using), while whisking. Raise the heat and bring a gently simmer stirring and cook for another minute, until the sauce thickens. Taste and add 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 the chives or scallions and serve hot. Store leftovers tightly covered in the refrigerator for up to 4 days.

Makes 8 servings.

Nutritional Information:
Calories: 314kcal, Carbohydrates: 22g, Protein: 8g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 29mg, Sodium: 193mg, Potassium: 524mg, Fiber: 2g, Sugar: 1g, Vitamin A: 18IU, Vitamin C: 7mg, Calcium: 22mg, Iron: 2mg