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Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)

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


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


  • 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


  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.


All nutritional information are estimations and will vary.

  • Prep Time: 15
  • Cook Time: 60
  • Category: Breakfast
  • Cuisine: American


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

Keywords: breakfast casserole