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A casserole with bacon and broccoli with a spoon scooping some out
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Comforting Chicken And Potato Casserole

An easy, classic weeknight dinner with a kick! This chicken and potato casserole skips the sour cream and instead uses a dairy-free alfredo sauce for it's comforting flavor.
Course dinner
Cuisine American
Keyword casserole, chicken dinner, dairy-free
Prep Time 15 minutes
Cook Time 1 hour
Sitting 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 445kcal
Author Shelby Stover

Equipment

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

If you don’t chop the broccoli or mini potatoes well, they will come out hard and uncooked. Make sure to almost dice the potato4es (at the very least quarter them!) and finely chop the broccoli.
If you’re using alfredo sauce that’s been in the fridge, make sure to heat it slightly and add 1 tablespoon of water before pouring it on. This is so that it pours evenly. The nutritional breakdown uses store-bought alfredo, unfortunately. 
If you’re going to add dairy-free shredded cheese on top, don’t add it until the last fifteen minutes of cooking. Broil for just 90 seconds if you like your cheese golden brown!
Cooking times may vary depending on how small you chop the veggies and chicken as well as the size of baking dish you use. 
Serves four large servings or five servings with a side.
 

Nutrition

Calories: 445kcal | Carbohydrates: 13g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 1401mg | Potassium: 660mg | Fiber: 2g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 54mg | Calcium: 44mg | Iron: 2mg