This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.

Bacon ranch casserole

Chicken Bacon Ranch Casserole

Breakfast casseroles are the best for meal prep! Generally, breakfast casseroles are made with eggs and cheese, so that leaves those of us who don’t eat eggs or cheese out of the fun and convenience of breakfast casseroles. However, there’s still a way!

This bacon chicken ranch casserole is the perfect breakfast meal prep casserole for those who can’t eat eggs or cheese. It’s made with sweet potato, chicken, ranch, and topped off with bacon to round it all out.

The Ingredients for this recipe

  • White sweet potato (or regular potato). I used white sweet potato in this recipe, however, you can also use orange sweet potato or regular potato if you tolerate that.
  • Chicken. I used chicken breast, but you can also use chicken thigh.
  • Coconut milk. You’ll marinate the chicken in the coconut milk ahead of time. This helps keep the chicken from drying out.
  • Ranch. You can make a homemade ranch dressing to keep it AIP, or you can use a storebought compliant ranch like primal kitchen ranch.
  • Nutritional yeast. You’ll usually find a bacon ranch casserole topped with cheese, but this still gives it that cheesy flavor without the dairy.
  • Bacon, chives and green onion. It’s not a bacon ranch casserole without these to top it off!

How to make this paleo bacon chicken ranch casserole

  • Cook the sweet potato: Chop the sweet potato and add to the baking dish. Top with avocado oil and season and bake for 35-45 minutes or until cooked and lightly crispy.
  • Marinate the chicken: While the potatoes bake, chop the chicken and marinate in coconut milk and apple cider vinegar.
  • Cook the casserole: When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing. Bake in the preheated oven for 20 more minutes or until the internal temperature reads 165 F.
  • Remove from the oven and top with cooked bacon, chives, and green onion.

How long can you store this in the fridge?

It’ll keep for at least 2-3 days, if not a bit longer! I haven’t tried freezing it.

What’s the best way to reheat it?

Generally, the best way to reheat something is the same method it was cooked. So, reheating this in the oven for a few minutes until warm would be best.

Can you leave off the nutritional yeast?

Yes, you can if you want! However, it gives it a cheesy flavor that you’d usually get with casseroles like this, so you’d probably want to add more herbs to make up for it.

More tips & tricks

Reserve the fresh herbs until serving to make it meal prep ready

Just chop up some fresh herbs when ready to serve and enjoy!

Serve it as a breakfast or a main dish at dinner.

We’ve been serving this as breakfast in our house, but it can easily be a dinner recipe too.

 

You’ll also love…

Print

Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.


Scale

Ingredients

  • 3 tbsp avocado oil, divided
  • 5 cups white sweet potato (or orange sweet potato or regular potato if tolerated), chopped
  • 1 tsp salt (divided)
  • 1/4 tsp pepper
  • 1 1/2 lb chicken breast, cubed
  • 1 cup coconut milk
  • 2 tsp apple cider vinegar
  • 1/2 cup compliant ranch dressing (use this for AIP or this for whole30/paleo)
  • 12 tbsp nutritional yeast (optional)
  • 3 slices of bacon, cooked and chopped
  • 1 tbsp chives, chopped
  • 1 tbsp green onion, chopped

Instructions

  1. Preheat the oven to 400 F and grease a 9×13″ casserole dish.
  2. Add the sweet potato to the baking dish and top with 2 tbsp of avocado oil and season with salt and pepper. Bake for 35-45 minutes or until cooked and lightly crispy.
  3. While the potatoes bake, add the chicken to a bowl and cover with coconut milk and apple cider vinegar. Allow to marinate for 10-15 minutes.
  4. When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing and 1 tbsp of avocado oil. Gently stir to combine.
  5. Bake in the preheated oven for 20 more minutes or until the internal temperature of the chickenreads 165 F.
  6. Remove from the oven and top with nutrtional yeast, cooked bacon, chives, and green onion.

Notes

All nutritional information are estimations and will vary.

  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 796
  • Fat: 51.1g
  • Carbohydrates: 39g
  • Fiber: 6.4g
  • Protein: 45.3g

Keywords: breakfast casserole

 

This post first appeared on Unbound Wellness in 2019 and was reshot and republished in 2020.

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats