Creamy Chicken Potato Casserole {Paleo, Whole30}

This creamy chicken potato casserole combines tender roasted potatoes, juicy chicken and crispy bacon in a rich, savory sauce that’s completely dairy free. It’s hearty, family friendly and perfect for an easy comfort-food dinner. This casserole is also gluten free, paleo and Whole30 compatible.

*Originally published December 27, 2020. This post was updated in September 2026 with new photos, clearer instructions, additional cooking tips and answers to frequently asked questions. The well-loved recipe remains substantially the same!

There’s nothing better than a warm, creamy casserole when you’re craving a cozy dinner! This chicken and potato casserole delivers all that comfort without any cheese, heavy cream or canned soup.

The potatoes are roasted first so they become tender without turning watery. Then they’re combined with cooked chicken, bacon and a simple homemade cream sauce flavored with garlic, onion, thyme and mustard.

Full-fat coconut milk gives the sauce its rich texture, but the savory seasonings keep the coconut flavor from taking over. The result is a filling, flavor-packed casserole that both kids and adults love.

It’s also a great way to turn leftover cooked chicken into an entirely new meal!

Why You’ll Love This Chicken Potato Casserole

• Creamy without dairy: Full-fat coconut milk creates a rich sauce without cream or cheese.
• Family friendly: Chicken, bacon and potatoes make this an approachable dinner for kids and adults.
• Great for leftover chicken: Use leftover roasted chicken, poached chicken or compatible rotisserie chicken.
• Gluten and grain free: Arrowroot or tapioca starch thickens the sauce without flour.
• Perfect for meal prep: Leftovers reheat well for an easy lunch or dinner.
• Paleo and Whole30 compatible: Just check the ingredients in your bacon, broth, mustard and cooked chicken if you need the recipe to be Whole30 compatible.

Ingredients You’ll Need

Here are the main ingredients for this creamy chicken and potato casserole:

Russet potatoes

Russet potatoes become soft and fluffy inside while roasting. Peel them and cut them into evenly sized 1-inch cubes so they cook at the same rate.

Yukon gold potatoes can also be used. They have a slightly creamier texture and don’t necessarily need to be peeled.

Cooked chicken

You’ll need three cups of cooked chicken. Both chopped and shredded chicken work, although I prefer roughly chopped chicken for the best texture in the finished casserole.

You can use leftover roasted or poached chicken. Rotisserie chicken makes this recipe especially convenient, but check the ingredients carefully if you’re making the casserole for a Whole30.

Bacon

Crispy bacon adds smoky flavor and a little crunch. You can use some of the rendered bacon fat to prepare the sauce or substitute ghee.

For Whole30, choose bacon made without added sugar or other non-compatible ingredients.

Full-fat coconut milk

Use full-fat canned coconut milk rather than a refrigerated coconut milk beverage. The higher fat content is what gives the sauce its creamy texture.

The garlic, thyme, mustard, bacon and chicken broth create a distinctly savory sauce, so the finished casserole shouldn’t have a strong coconut flavor.

Chicken broth

Chicken broth or chicken bone broth forms the base of the sauce. I recommend using a lower-sodium broth so you can season the finished sauce to your taste.

Arrowroot or tapioca starch

Arrowroot starch or tapioca starch thickens the sauce and keeps the recipe gluten and grain free. Either one will work here.

Nutritional yeast

Nutritional yeast is optional, but it gives the sauce a subtle cheesy, savory flavor without dairy. The casserole will still be creamy and flavorful if you leave it out.

Aromatics and seasonings

Onion, garlic, fresh thyme, mustard, garlic powder and onion powder build layers of savory flavor throughout the casserole.

How to Make Chicken Potato Casserole

1. Roast the potatoes

Preheat your oven to 425°F.

Place the cubed potatoes in a 9-by-13-inch casserole dish and toss them with avocado oil, garlic powder, onion powder, salt and black pepper. Spread them into an even layer.

Roast for about 35 minutes, stirring once halfway through if desired. The potatoes should be easily pierced with a fork but should still hold their shape.

Once the potatoes are done, reduce the oven temperature to 375°F.

2. Cook the bacon

While the potatoes roast, cook the bacon in a large, deep skillet over medium-high heat until crisp.

Transfer the bacon to a paper-towel-lined plate. Reserve three tablespoons of the rendered bacon fat for the sauce. If you don’t have enough bacon fat—or prefer not to use it—use ghee instead.

3. Make the dairy-free cream sauce

Wipe any dark or burned bits from the skillet and return it to medium heat. Add the reserved bacon fat or ghee.

Cook the chopped onion until soft and translucent, about three to four minutes. Add the garlic and fresh thyme and cook for another minute, stirring so the garlic doesn’t burn.

Sprinkle the arrowroot or tapioca starch over the onion mixture and stir for about 30 seconds.

Slowly pour in the chicken broth while whisking, followed by the coconut milk, mustard and nutritional yeast, if using.

Bring the sauce to a gentle simmer while whisking. Cook for one to two minutes, just until it thickens enough to lightly coat the back of a spoon. Avoid rapidly boiling the sauce.

Taste and season with salt and black pepper as needed.

4. Assemble the casserole

Add the cooked chicken to the roasted potatoes and gently toss to combine.

Pour the cream sauce over the chicken and potatoes, then gently stir until everything is evenly coated.

Crumble the bacon. Stir half into the casserole and sprinkle the remaining bacon over the top.

5. Bake and serve

Bake at 375°F for 10–15 minutes, or until the casserole is hot and bubbling around the edges.

Garnish with sliced chives or green onions and serve hot.

Tips for the Best Chicken and Potato Casserole

Cut the potatoes evenly

Aim for 1-inch cubes. Larger pieces may still be firm after 35 minutes, while very small pieces can become too soft when the assembled casserole returns to the oven.

Roast the potatoes until fully tender

The short final bake is meant to heat the assembled casserole, not finish cooking the potatoes. Make sure you can easily pierce them with a fork before adding the chicken and sauce.

Use canned coconut milk

Refrigerated coconut milk beverages are much thinner and won’t make the sauce as rich or creamy. Shake or stir the canned coconut milk well before measuring.

Add the broth gradually

Slowly whisking in the broth helps the starch incorporate smoothly and prevents lumps.

Don’t overcook the sauce

Arrowroot and tapioca thicken quickly. Bring the sauce just to a gentle simmer and remove it from the heat once it has thickened.

Check your chicken for seasoning

Rotisserie chicken and leftover roasted chicken can vary significantly in saltiness. Wait until the sauce is finished before deciding how much additional salt it needs.

What to Serve with Chicken Potato Casserole

This casserole contains protein, potatoes and a rich sauce, so I like serving it with a simple vegetable or salad.

Try it with:

• Roasted broccoli
• Green beans
• Sautéed spinach
• Brussels sprouts
• A simple green salad
• Roasted asparagus
• Steamed peas, if they work for your dietary needs

Make-Ahead Instructions

You can prepare several components ahead of time.

Roast the potatoes, cook the bacon and prepare the sauce as directed. Store the components in separate airtight containers in the refrigerator for up to two days.

When you’re ready to assemble the casserole, gently warm the sauce until it’s pourable. Combine the potatoes, chicken, sauce and bacon in the casserole dish.

Bake at 375°F until hot and bubbling, about 20–25 minutes when starting with cold ingredients. If the top begins to brown too quickly, loosely cover the dish with foil.

You can also assemble the casserole several hours before baking. Cover and refrigerate it, then allow a little extra baking time because it will be cold.

How to Store and Reheat Leftovers

Store leftover chicken potato casserole in an airtight container in the refrigerator for up to four days.

Individual portions can be reheated in the microwave. To reheat a larger amount, cover the casserole dish and bake at 350°F until hot. If the sauce becomes too thick after refrigeration, stir in a small splash of chicken broth before reheating.

Can You Freeze Chicken Potato Casserole?

You can freeze the casserole, but the texture of the potatoes and dairy-free sauce may change slightly after thawing. For the best texture, I prefer serving this casserole fresh or refrigerating the leftovers.

If you do freeze it, cool the casserole completely and transfer it to an airtight freezer-safe container. Freeze for up to one month and thaw overnight in the refrigerator before reheating.

Chicken Potato Casserole FAQs

Can I use raw chicken?

This particular recipe is designed for fully cooked chicken. Raw chicken would release liquid into the casserole and require a different cooking time.

For the best and most predictable result, use three cups of cooked, chopped or shredded chicken.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a convenient shortcut for this recipe. Remove the skin and bones, then roughly chop or shred the meat.

If you’re following a Whole30, check all the ingredients because many store-bought rotisserie chickens contain added sugar or other non-compatible ingredients.

Can I replace the coconut milk?

Full-fat canned coconut milk produces the richest, most reliable dairy-free sauce.

An unsweetened, unflavored dairy-free creamer may work, but the thickness and flavor will vary by brand. Thin almond milk or oat milk will produce a less creamy sauce and may require additional starch.

If you’re following a strict paleo or Whole30 plan, verify that every ingredient in your chosen substitute is compatible.

Can I use a different type of potato?

Yes. Yukon gold potatoes work well and have a naturally creamy texture. You can leave their thin skins on if desired.

Sweet potatoes can also be used, although they will give the casserole a sweeter flavor and may cook more quickly.

Can I leave out the nutritional yeast?

Yes. Nutritional yeast adds a slightly cheesy, savory flavor, but the casserole will still be creamy and flavorful without it.

Are white potatoes paleo and Whole30 compatible?

White potatoes are allowed on Whole30 and many people include them as part of a paleo-style diet. As with any ingredient, choose what works best for your personal needs.

How do I keep the sauce from becoming lumpy?

Sprinkle the starch evenly over the cooked onion mixture and stir it in before adding liquid. Then pour in the broth slowly while whisking continuously.

Why is my sauce too thick?

The sauce will continue to thicken as it cools. If it becomes thicker than you want, whisk in additional chicken broth, one tablespoon at a time, until it reaches the desired consistency.

More Paleo Casserole Recipes

If you love healthy, cozy casseroles, you’ll also want to try my:

• Chicken Broccoli and “Rice” Casserole
• Chicken Burrito Casserole
• Pizza Casserole
• Bacon Cheeseburger Casserole
• Harvest Casserole
• Breakfast Casserole
• Chicken Pot Pie Casserole

This creamy chicken potato casserole is hearty, cozy and packed with savory flavor in every bite!

It’s perfect for using leftover chicken, feeding the family on a cold night or preparing ahead for a busy week.

Grab your casserole dish and let’s make it!

Creamy Chicken Potato Casserole

This creamy chicken potato casserole is made with tender roasted potatoes, cooked chicken and crispy bacon in a rich, savory dairy-free sauce. It’s family friendly, gluten free, paleo and Whole30 compatible.

Author: Michele

Prep Time: 15 minutes

Cook Time: 45 minutes

Course: Dinner

Cuisine: Paleo, Whole30

Keyword: bacon, casserole, chicken, paleo, potatoes, whole30

Servings: 8 servings

Print this Recipe

Did you make this recipe?

Leave a review

4.64 from 550 votes

Ingredients

• 1 1/2 pounds russet potatoes peeled and cut into 1-inch cubes
• 1 tablespoon avocado oil or olive oil
• Fine sea salt and freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 slices nitrate-free bacon
• 3 tablespoons rendered bacon fat or ghee
• 1 medium onion chopped
• 4 cloves garlic minced
• 2 teaspoons fresh thyme leaves
• 3 tablespoons arrowroot starch or tapioca starch
• 1 1/2 cups chicken broth or chicken bone broth
• 1 cup full-fat canned coconut milk stirred well
• 1 tablespoon mustard
• 2 tablespoons nutritional yeast optional
• 3 cups cooked chicken roughly chopped or shredded
• Sliced chives or green onions for garnish

Instructions

1. Preheat your oven to 425°F. Place the potatoes in a 9-by-13-inch casserole dish and toss with the oil, garlic powder, onion powder, salt and black pepper. Spread the potatoes into an even layer.
2. Roast the potatoes for about 35 minutes, or until easily pierced with a fork but still holding their shape. Stir once halfway through cooking if desired. When the potatoes are done, reduce the oven temperature to 375°F.
3. While the potatoes roast, heat a large, deep skillet over medium-high heat. Cook the bacon until crisp, then transfer it to a paper-towel-lined plate. Reserve three tablespoons of rendered bacon fat for the sauce. If necessary, use ghee in place of some or all of the bacon fat.

4. Wipe any dark or burned bits from the skillet and return it to medium heat. Add the reserved bacon fat or ghee. Add the onion and cook for three to four minutes, until soft and translucent. Add the garlic and thyme and cook for about one minute, stirring frequently.

5. Sprinkle the arrowroot or tapioca starch over the onion mixture and stir for about 30 seconds.

6. Slowly pour in the chicken broth while whisking, followed by the coconut milk, mustard and nutritional yeast, if using. Bring the mixture to a gentle simmer while continuing to whisk. Cook for one to two minutes, until the sauce thickens enough to lightly coat the back of a spoon. Taste and season with salt and black pepper as needed.

7. Add the cooked chicken to the roasted potatoes and gently toss to combine. Pour the sauce over the chicken and potatoes and stir gently until everything is evenly coated. Crumble the bacon. Stir half of it into the casserole and sprinkle the remaining bacon over the top.

8. Bake at 375°F for 10–15 minutes, or until the casserole is hot and bubbling around the edges. Garnish with sliced chives or green onions and serve hot. Store leftovers in an airtight container in the refrigerator for up to four days.

Recipe Video

Recipe Notes

• Use full-fat canned coconut milk, not a refrigerated coconut milk beverage.
• Roughly chopped chicken retains more texture, while shredded chicken blends more completely into the sauce.
• Rotisserie chicken works well, but check the ingredients if you need the recipe to be Whole30 compatible.
• Make sure the potatoes are fork-tender before assembling the casserole. They won’t cook significantly during the short final bake.
• Nutritional yeast is optional but adds extra savory, cheese-like flavor.
• The casserole can be assembled ahead and refrigerated. Bake the cold casserole at 375°F for about 20–25 minutes, or until hot and bubbling.
• Freezing is possible, but the potatoes and sauce may have a slightly softer texture after thawing.

Nutrition

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

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma