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.
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 9x13 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