An easy weeknight dinner that bakes together to create a creamy, savory, dinner, all in one dish! This chicken and potato casserole is the solution to busy weeknights. The whole family will fall in love with this hearty, flavorful dish!
You can skip the dairy in this hearty weeknight dinner… and you’ll still be impressed! This chicken and potato casserole is made without classics like sour cream and chicken soup.
However, it does combine the classic comfort of chicken and potatoes with a creamy, protein-packed twist.
Made from a base of coconut milk alfredo sauce and seasoned with a bit of extra punch, this weeknight casserole uses up items you already have on hand!
As a Certified Nutrition Coach, my house loves this dish because it’s:
- Dairy-free, gluten-free, paleo, and whole30 approved
- ·Creamy comfort food
- Easy to make
- Uses up leftovers
Ingredients You’ll Need
You can skip the sour cream in this recipe! This dairy-free, chicken and potato casserole may seem like it needs a zillion things, but it actually whips up pretty quickly when you have leftovers.
Leftover chicken: We use this Dutch oven-roasted chicken the most as I cook a full chicken every week to make for easier meals. Know that how your chicken is flavored will affect the taste of the casserole. Using the leftover chicken from something like air fryer buffalo chicken legs is a great way to add a punch to the casserole too.
Mini potatoes: the smaller you chop these the faster the dish cooks and the creamier it will be!
Dairy-free alfredo sauce: you need a full batch of my coconut milk alfredo sauce which only takes 12 minutes to make. You can have the alfredo sauce in the fridge and made a few days before, just make sure to heat it first!
Broccoli or cauliflower: I’ve made it with both of these veggies and each one tastes great. Just make sure to chop them finely so that they fully cook!
Chopped bacon: we normally have some bacon in the fridge after Sunday morning breakfast or making something like bacon wrapped pineapple (so good!). And it’s definitely something you can make ahead of time. However, know that of course store-bought bits works too!
Seasonings: you need a blend of fresh green onion, red pepper flakes, salt, and nutritional yeast. These are optional in some ways but used together they make the best flavor combo!
Dairy-free shredded cheese: topping the chicken and potato casserole at the end is up to you! Kids tend to love the cheesiness but it’s not crucial to the recipe. If you do go for it, you can use either cheddar cheese or mozzarella, both are delicious.
How To Make It
- Layer the bottom of a casserole dish with potatoes and veggies.
- Pour over one cup of the coconut milk alfredo sauce.
- Add the chicken and bacon to the top.
- Pour on the rest of the sauce and pat it down.
- Add on the seasonings.
- Cover and bake in the oven at 350 degrees Fahrenheit.
Step By Step Photos
Important Teaching Tips
If you don’t chop the broccoli or mini potatoes well, they will come out hard and uncooked. Make sure to almost dice the potatoes (at the very least quarter them!) and finely chop the broccoli.
Any seasoning on the chicken will alter the flavor in the chicken and potato casserole.
If you’re using alfredo sauce that’s been in the fridge, make sure to heat it slightly before pouring it on. This is so that it pours evenly.
If you’re going to add dairy-free shredded cheese on top, don’t add it until the last fifteen minutes of cooking. You can use either cheddar cheese or mozzarella, both are delicious.
Cooking times may vary depending on how small you chop the veggies and chicken as well as the size of baking dish you use.
How To Make It Ahead Of Time
You can most definitely prep this chicken and potato casserole ahead of time (learn more about making meal prep easier)!
Make the entire casserole and store it covered in the fridge.
Before cooking, let it sit at room temperature for thirty minutes before popping it into the oven. Make sure to check it halfway through, it may need ⅛ cup of water or chicken broth if the potatoes don’t seem to be softening (you can use bone broth powder for this).
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Frequently Asked Questions About Chicken And Potato Casserole
If you layer the chicken and potato casserole in a tinfoil baking dish, you can definitely freeze it. Let it thaw fully before baking though and know you may have to add ⅛ cup water to it as the alfredo sauce will thicken.
You’ll want to cover this casserole while baking for the first 45 minutes to ensure that all the vegetables cook through. The sealed-in heat will cook the dish faster. After the vegetables are mostly soft, uncover the casserole and let the top of it brown up.
If you're freezing the chicken potato casserole, you'll obviously have to use a tinfoil casserole dish. However, if you're making it the night before or the day of, a glass casserole dish works best.
What To Serve With It
Though the chicken and potato casserole is a meal all on its own, it also tastes delicious served with a side of any of the following:
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Comforting Chicken And Potato Casserole
- 2 cups Cooked chicken chopped
- 2 cups Mini potatoes quartered
- 1 ⅓ cups Coconut Milk Alfredo Sauce
- 2.5 cups Broccoli or Cauliflower finely chopped
- 1 cup Cooked bacon finely chopped, about 8 slices
- 1.5 tbs Green onions chopped
- ½ teaspoon Salt
- ¼ teaspoon Red pepper flakes
- ⅛ cup Nutritional yeast optional for topping
- ⅓ cup Dairy-free shredded cheese optional, for topping
- Preheat to 375 Farenheit.
- Place potatoes and broccoli on the bottom of an 8x8 baking dish.
- Pour 1 cup of sauce over and mix. Add the chicken and bacon to the baking dish and pour on the rest of the sauce. Pat it down.
- Sprinkle green onions, salt, and pepper flakes.
- Cover with tin foil.
- Bake 45 minutes.
- Remove the tinfoil and bake for another 15 minutes uncovered.
- Remove from the oven and let sit 10-15 minutes before serving.
Nutrition values are estimates only, using online calculators. Please verify using your own data"