Ok, friends.. I have been wanting to post this recipe for a while now. We love this dish so much, I’ve made it 3 times this month. This is something my kids even like.. which is crazy, but it s SO good, there is nothing to not like. Whole-30 doesn’t have to be boring with this amazing, flavor packed casserole!
Chicken Bacon Ranch Casserole (WHOLE-30, DAIRY-FREE)
Whole-30 doesn't have to be boring with this amazing, flavor-packed casserole!
Equipment
- 1 Blender or immersion blender
Ingredients
For the Dairy-Free Ranch (Reserve half for sauce and half for drizzing)
- 1/2 cup mayo avocado mayo is best, can also use regular
- 1/2 cup dairy-free sour cream use 3 tbsp almond milk if doing strict whole30
- juice of one lemon
- 1 tbsp finely chopped dill
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sea salt to taste
- 1/2 tsp black pepper to taste
For the Casserole/"Cheese" Sauce
- 1 cup chopped, crispy bacon
- 1.5 lb chicken breast or rotisserie chicken, cooked and cubed
- 4 cups chicken stock for cooking veggies and for sauce
- 1 large white sweet potato peeled and cubed
- 1 large regular sweet potato peeled and cubed
- 1 head cauliflower or bag of frozen cauliflower
- 1 head broccoli or bag of frozen broccoli
- 1/3 cup nutritional yeast
- 1/2 tsp smoked paprika
- 1/2 cup reserved ranch
Instructions
For the Ranch
- Add all ranch ingredients into a bowl and mix well. Cover and set in fridge.
For the Casserole/Sauce
- Preheat oven to 350℉. Begin by cooking chicken and bacon.
- Season chicken with salt, pepper, garlic powder and onion powder.
- In an oven-proof skillet, heat oil and sear chicken on both sides until golden brown. Keep cooking in the oven until chicken reaches an internal temperture of 165°F.
- Bake bacon at 350℉ for about 15-20 minutes, or until crispy. Your bacon and chicken should be finished around the same time.
- In a large pot, place chicken stock and cubed sweet potatoes. Bring to a boil.
- About 5 minutes into the cook time, add cauliflower and continue boiling until potatoes are almost fork tender.
- Steam broccoli separetely (microwave is easiest!) Check on chicken and bacon.
- Remove half of the potatoes and cauliflower from the pot, minus the stock and place in blender.
- Using 1/4 cup of stock at a time, blend until the sauce is very thick, but smooth, pushing down sides of blender as necessary (it will look like a thick cheese sauce), then add 1/2 cup ranch, nutritional yeast, and smoked paprika and blend again.
- Add all veggies and chicken to a casserole dish (strain veg, don't include stock).
- Add sauce overtop, mix, then add crumbled bacon.
- Bake for an additional 10-15 minutes, then remove from oven to let cool. Top and serve with additional ranch and green onions if desired.
Did you try this? Please snap a photo for me!Tag @thewholesomefoodie or tag #thewholesomefoodie on instagram!
