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–+ servings

Chicken Bacon Ranch Casserole (WHOLE-30, DAIRY-FREE)

Whole-30 doesn't have to be boring with this amazing, flavor-packed casserole!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: dinner
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 Blender or immersion blender

Method
 

For the Ranch
  1. Add all ranch ingredients into a bowl and mix well. Cover and set in fridge.
For the Casserole/Sauce
  1. Preheat oven to 350℉. Begin by cooking chicken and bacon.
  2. Season chicken with salt, pepper, garlic powder and onion powder.
  3. 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.
  4. Bake bacon at 350℉ for about 15-20 minutes, or until crispy. Your bacon and chicken should be finished around the same time.
  5. In a large pot, place chicken stock and cubed sweet potatoes. Bring to a boil.
  6. About 5 minutes into the cook time, add cauliflower and continue boiling until potatoes are almost fork tender.
  7. Steam broccoli separetely (microwave is easiest!) Check on chicken and bacon.
  8. Remove half of the potatoes and cauliflower from the pot, minus the stock and place in blender.
  9. 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.
  10. Add all veggies and chicken to a casserole dish (strain veg, don't include stock).
  11. Add sauce overtop, mix, then add crumbled bacon.
  12. 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.
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