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BBQ Chicken Casserole (Paleo) Recipe

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4 from 47 reviews

This paleo BBQ chicken casserole is a delicious and hearty dish featuring tender shredded chicken coated in tangy barbecue sauce, layered over creamy mashed sweet potatoes and topped with a fresh, tangy coleslaw. Perfect as a satisfying main course for meal prep or family dinners, this casserole combines sweet, savory, and tangy flavors in an easy-to-make baked dish.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Sweet Potato Layer

  • 3 pounds sweet potatoes
  • 3 tablespoons ghee or dairy free butter or regular butter
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Chicken Layer

  • 1 pound boneless skinless chicken breasts
  • ¾ cup BBQ sauce, plus extra for topping

Coleslaw Layer

  • 8 oz coleslaw mix (about 2½ cups)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon dijon mustard
  • ½ red onion, chopped
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork and place them on a rimmed baking sheet. Bake for 45 minutes or until they are soft when pierced with a fork.
  3. Cook Chicken: While the sweet potatoes bake, place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes or until the chicken shreds easily with a fork. Remove from pot, shred chicken, and set aside.
  4. Reduce Oven Temperature: Once the sweet potatoes are done, remove them from the oven and lower the oven temperature to 350°F (175°C).
  5. Mash Sweet Potatoes: Peel the baked sweet potatoes and transfer them to a large bowl. Add the ghee, salt, and black pepper, then mash together using a hand mixer until smooth and creamy.
  6. Assemble Sweet Potato Layer: Spread the mashed sweet potatoes evenly on the bottom of a 9x13 inch or 9x9 inch casserole dish to create the first layer.
  7. Prepare Coleslaw Mixture: In a separate bowl, combine the coleslaw mix, apple cider vinegar, celery seed, dijon mustard, and chopped red onion. Mix well to combine.
  8. Add Coleslaw Layer: Spoon the prepared coleslaw mixture evenly over the mashed sweet potato layer to form the second layer.
  9. Mix BBQ Chicken: Combine the shredded chicken with ¾ cup BBQ sauce in a bowl until the chicken is thoroughly coated.
  10. Add Chicken Layer: Spread the BBQ chicken mixture evenly over the coleslaw layer in the casserole dish.
  11. Bake Casserole: Place the assembled casserole in the oven and bake at 350°F (175°C) for 20 minutes, or until the chicken layer is slightly browned on top.
  12. Garnish and Serve: Remove the casserole from the oven, top with extra BBQ sauce if desired, and garnish with fresh cilantro. Serve warm.

Notes

  • Store this casserole covered in the refrigerator for up to 4 days.
  • Reheat leftovers in the oven at 350°F or in the microwave until warmed through.
  • This recipe works well for meal prep and can be doubled for larger gatherings.
  • The recipe is paleo but can be made dairy-free by using dairy-free butter or ghee.
  • For a spicier version, add a pinch of cayenne pepper to the BBQ chicken mixture.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Paleo

Find it online: https://recipesvibe.com/bbq-chicken-casserole-paleo-recipe/