This Whole30 BBQ Chicken Casserole just screams comfort food!  With fall approaching, I am ready for all the warm and cozy foods.  This casserole combines my love of sweet potatoes and BBQ chicken for one delicious combo. It’s truly comfort food at its best – hearty and flavorful but made with good for you ingredients and Whole30 approved.

Whole30 BBQ Chicken Casserole on a white plate with broccoli.

Ingredients for Whole30 BBQ Chicken Casserole

SWEET POTATOES: The sweet potatoes add a natural sweetness to this Whole30 casserole.

GHEE OR BUTTER: Ghee or grass fed butter is mixed with the sweet potatoes to make them extra creamy.

CHICKEN BREASTS OR THIGHS: Use skinless and boneless chicken breasts or thighs.

OLIVE OIL: A drizzle of olive oil helps brown the chicken in the skillet. In addition, the chicken gets a little crispy.

SEA SALT & PEPPER: Season chicken with sea salt and pepper to taste. Feel free to leave out entirely if desired.

WHOLE30 BBQ SAUCE: My two favorite brands are The New Primal and Primal Kitchen Foods.

BACON: Use sugar free bacon to keep this casserole Whole30 approved.

RED ONION: Freshly chopped red onion adds a crispness and freshness to this casserole.

CILANTRO: Garnish with fresh cilantro if desired.

BBQ Chicken Casserole in a white casserole dish.

How to Make Whole30 BBQ Chicken Casserole

Step 1

First, preheat oven to 350 degrees Fahrenheit.

Step 2

Next, peel and chop sweet potatoes into 1 inch cubes.  Add sweet potatoes to a large pot of water and boil for 20 to 25 minutes, until easily pierced with a fork.  Remove from heat.

Step 3

Then, add potatoes to a mixing bowl and mash with a fork.  Add in ghee and mash until smooth.

Step 4

Cube chicken into 1 inch pieces.  Add chicken and olive oil to a skillet over medium heat.  Sprinkle sea salt and pepper over chicken.  Cook 2 to 3 minutes per side, until completely cooked through.  Then, remove from heat.

Step 5

Next, shred chicken with two forks. In a bowl, add chicken, crumbled bacon and 1/2 cup of the BBQ sauce. Stir to combine.

Step 6

In a large casserole dish, add mashed sweet potatoes.  Top with BBQ chicken and bacon mixture.  Then, spread remaining 1 cup BBQ sauce on top.

Step 7

Bake casserole for 25 minutes, until top is starting to slightly golden. Lastly, garnish Whole30 BBQ Chicken Casserole with red onion and cilantro.

Whole30 BBQ Chicken Casserole on a white plate.

How to Store Whole30 BBQ Chicken Casserole

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350 degrees Fahrenheit for about 7 to 8 minutes or until cooked through. Alternatively, reheat in microwave.

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Whole30 BBQ Chicken Casserole in a white casserole dish.
At a Glance:
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Get the Recipe: Whole30 BBQ Chicken Casserole

This Whole30 BBQ Chicken Casserole is hearty, flavorful and a family favorite! In addition, this easy dinner recipe is great for both kids and adults. These flavors are classic!
5 from 6 votes
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Ingredients

6 servings

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit.
  • Next, peel and chop sweet potatoes into 1 inch cubes. Add sweet potatoes to a large pot of water. Boil for 20 to 25 minutes or until fork tender.
  • Remove sweet potatoes from pot and drain completely.
  • Then, add sweet potatoes and ghee to a mixing bowl. Mash together.
  • Cube chicken into 1 inch pieces. Add chicken and olive oil to a skillet over medium heat. Sprinkle with sea salt and pepper. Cook 2 to 3 minutes per side or until cooked through. Then, remove from heat.
  • Next, shred chicken with two forks. In a bowl, combine chicken, crumbled bacon, and 1/2 cup of the BBQ sauce. Stir to combine.
  • Then, spread mashed sweet potatoes along the bottom of a casserole dish. Top with chicken mixture. Spread remaining BBQ sauce on top.
  • Bake for 25 minutes or until top is starting to turn golden.
  • Finally, remove from oven. Top with red onion and cilantro if desired.
Calories: 438kcal, Carbohydrates: 53g, Protein: 35g, Fat: 14g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 973mg, Potassium: 1122mg, Fiber: 4g, Sugar: 29g, Vitamin A: 16238IU, Vitamin C: 6mg, Calcium: 68mg, Iron: 2mg
Author: Addison LaBonte
Course: Main Course
Cuisine: American

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