Chicken Bacon Ranch Breakfast Casserole (Paleo, Whole30, AIP)
This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.
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…
- Carrot Apple Breakfast Hash
- Bacon Ranch Chicken Poppers
- Chicken Bacon Ranch Wraps
- Bacon Ranch Sweet Potato Salad
Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)
- 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.
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)
- 1–2 tbsp nutritional yeast (optional)
- 3 slices of bacon, cooked and chopped
- 1 tbsp chives, chopped
- 1 tbsp green onion, chopped
Instructions
- Preheat the oven to 400 F and grease a 9×13″ casserole dish.
- 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.
- 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.
- 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.
- Bake in the preheated oven for 20 more minutes or until the internal temperature of the chickenreads 165 F.
- Remove from the oven and top with nutrtional yeast, cooked bacon, chives, and green onion.
Notes
All nutritional information are estimations and will vary.
- Prep Time: 15
- Cook Time: 60
- 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
AIP
Low Carb
Paleo
Whole30
Do you cook the chicken before you put on top of the potatoes?
I don’t, no. It cooks over the potatoes 🙂
Hi, I see you use a lot of bacon and sausages in your recipes, what kind of bacon and sausage do you use? is there an specific brand? I am doing AIP right now and would love to eat some bacon. Thanks.
For bacon, I like the Applegate brand! 🙂 For sausage, I always use a local provider.
The best thing I have tried for breakfast!!! Thank you Michelle!!!
★★★★★
So glad you liked it! Thank you, Maria!!
Any substitutes for coconut milk? I’m avoiding due to a suspected sensitivity.
Hmm another dairy free milk may work, but I haven’t tried it myself!
Omg this is a TREAT. I threw a bag of frozen chopped spinach in with the potatoes at the beginning to get some more veggies in and whoa that is tasty — will try with kale next time! thank you so much for your recipes!
Yay! So happy you loved it!!
Is there a way to make this recipe using precooked poultry? I’m thinking of how to do this while using up some leftover meat.
Yes, you probably could do that! I would take a few minutes off the cook time and see how that works!
Do you peel the sweet potato before baking? I find the white sweet potato (purple skinned) turns black very quickly. How do you avoid this?
Is there a substitude for this 1/2 cup compliant ranch dressing (use this for AIP or this for whole30/paleo) in South Africa it is not available!
I would love to make this 3 x for a Family reunion breakfast end of March 2024.
Can you please confirm what I can use instead?
I would use the ranch dressing recipe from this post: https://unboundwellness.com/bacon-ranch-sweet-potato-salad/ if you need to make the ranch yourself.