A must make Whole30 Casserole that is cheesy, creamy, and so delicious- without any cheese! This Buffalo Chicken Potato Casserole combines chicken, a “cheesy” buffalo sauce, potatoes, and crispy bacon on top. Sure to become a hit for a busy weeknight dinner!
Whole30 Casserole recipes for the win!
When people look to do a round of Whole30, finding delicious and comforting meals the whole family will enjoy can sometimes be a challenge. As a nutritionist with young kids, I love to create healthy meals that can satisfy a picky palate. I also love creating casseroles that can be used year round, even when not following a particular “diet”.
That’s where this Buffalo Chicken Potato Casserole comes in! Although it follows Whole30 compliance because it’s dairy-free, gluten-free, legume free, and sugar-free; it’s certainly not lacking in flavor. In fact, this casserole is a family staple that everyone loves to devour!
It starts with my favorite Buffalo Queso Sauce using a cashew base, and then invovles baking it altogether with potatoes, chicken, and bacon. It comes together easily with simple ingredients in less than an hour, and the oven method makes it very hands off.
How to make Buffalo Chicken Potato Casserole
Here are the simple ingredients you’ll need for this casserole:
- Raw Chicken breast
- Yukon Gold Potatoes
- Avocado oil
- Salt and Pepper
- Raw cashews
- Chicken broth
- Buffalo hot sauce (I use Frank’s Original)
- Nutritional yeast
- Cilantro for garnish
Begin by dicing up the potatoes and coating with a bit of oil. Sprinkle with salt and pepper. Roast the potatoes for about 30 minutes in a 9×13 casserole dish.
While the potatoes are roasting, make the bacon and the buffalo cheese sauce! Cook your bacon to your liking. I do mine in the air fryer, but the oven or stovetop method are also a great idea. To make the “cheese” sauce, blend the cashews, chicken broth, buffalo sauce, and nutritional yeast in a high powered blender. Blend until completely smooth and creamy!
Assemble the casserole by tossing in the raw chicken, cheese sauce, and crispy bacon. Bake for another 20 minutes and then serve!
Serving, Storing, and Re-heating
- To serve: top with chopped fresh cilantro. This is already a complete meal as written, and tastes delicious with the addition of cilantro. Salt and pepper to taste if needed. For extra flavor, you can always add additional hot sauce or serve with some ranch dressing.
- Storing: store in an air tight container for up to 5 days in the fridge. Great for meal prep! It is not recommended to freeze this dish because of the cashew based cheese sauce.
- Re-heating: to reheat, microwave each individual portion at medium power for about 2 minutes, or until heated through.
Other casserole dishes you will love!
If you are looking for some other hearty and healthy casserole dishes, here are a few you will love!
- Chili Relleno Casserole
- Bacon Ranch Chicken and Broccoli Casserole
- Chicken Divan Casserole
- Buffalo Chicken Casserole with Cauliflower Rice
Whole30 Buffalo Chicken Potato Casserole
This amazingly delicious Buffalo Chicken Potato Casserole is cheesy and decadently creamy without any dairy! Healthy and comforting. You'll love that this Whole30 recipe comes together with just a handful of simple ingredients.
- 1.5 lbs Chicken breast (raw)
- 2 lbs Yukon Gold Potatoes
- 6 slices Bacon*
- 1 tbsp Avocado oil
- Salt and pepper
- 1 cup Raw cashews (soaked in boiling water for at least 10 minutes)
- 2/3 cup Chicken broth
- 1/4 cup Buffalo hot sauce**
- 1/4 cup Nutritional yeast
- 3 tbsp Cilantro to taste (optional)
Preheat the oven to 450 degrees F. Prepare the chicken by cutting into bite sized pieces, set aside. Dice up the potatoes, toss with oil and salt and pepper. Place the potatoes in a greased 9×13 casserole dish.
Transfer the potatoes to the oven and roast for 25-30 minutes or until lightly browned.
While potatoes are roasting, cook your bacon. You can use a stovetop method and cook over medium heat for 4-6 minutes per side until desired crispiness, or use an oven or air fryer. Set aside to cool.
Also make the cashew buffalo queso while the potatoes are roasting. Drain the cashews and place inside a high powered blender. Add in chicken broth, hot sauce, and nutritional yeast. Blend until completely smooth and creamy (may take 2-3 minutes). If too thick, you can add in an additional tbsp of water or broth.
Remove the potatoes from the oven and turn the heat down to 400. Assemble the casserole by adding in chicken, buffalo queso, and bacon to the potatoes. Return to the oven and cook for another 18-20 minutes or until chicken is completely cooked and casserole is hot.
Serve with cilantro. You can also add ranch dressing or more hot sauce for additional flavor!
*Check the label on your bacon to ensure it’s sugar free and Whole30 compliant
**I use Frank’s Red Hot Original