Whole30 Loaded Potato And Buffalo Chicken Casserole

A healthier take on the ultimate comfort food casserole. Gluten, grain, dairy, and sugar free.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 485kcal

2 lbs chicken breasts cut into 1 inch cubes
1 lb baby potatoes quarted, or 4 russet potatoes peeled and cut into 1 inch pieces
6-8 strips sugar-free bacon
¼ cup green onions diced
¾ cup The New Primal Buffalo Sauce or compliant buffalo sauce of choice
Compliant ranch dressing for serving

Cook your bacon. I like to do this in the oven for 15 mins at 400! Drain it on a paper towel lined plate while you make the casserole.
Preheat your oven to 450. Spray a 9x13 casserole dish with avocado or olive oil. In a large bowl, combine the diced potatoes and buffalo sauce. Toss to coat, then use a slotted spoon to remove the potatoes and add them to the baking dish in a single layer. Add the raw chicken pieces to the same bowl with the remaining buffalo sauce and toss. Keep the bowl in the fridge and let the chicken marinate while the potatoes cook.
Cook the potatoes for 30-35 minutes, tossing every 10 minutes, until cooked through and crispy. Reduce the oven temperature to 400. Add the raw marinated chicken pieces on top of the potatoes along with the bacon pieces. Cook for an additional 15-20 minutes until the chicken is cooked through. Top with green onions and a drizzle of ranch dressing and serve. Enjoy!