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Paleo Buffalo Chicken Casserole

Ingredients

  • 4 sweet potatoes, cubed (about 8 cups)
  • 1 tablespoon extra-virgin olive oil (find high quality, organic oil here)
  • 1½ teaspoons fine sea salt, divided
  • 2 tablespoons salted butter, divided (use EVOO for AIP)
  • 4 pounds skinless, boneless chicken breasts, rinsed and patted dry
  • ¼ teaspoon ground black pepper (omit for AIP)
  • ¾ cup Buffalo Sauce (recipe below or substitute Frank’s RedHot sauce – Find it HERE)
  • 6 packed cups de-stemmed and chopped kale (about 2 bunches)
  • 2 tablespoons fresh lemon juice, divided (about 1 small lemon)
  • ¾ pound thick-cut bacon (about 8 strips), diced and cooked until crispy
  • 1/3 cup 3-Ingredient Paleo Ranch (recipe below or substitute Primal Kitchen’s Ranch Sauce – Find it HERE)
  • ¼ cup sliced green onions, for garnish

Instructions

  • Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper. Toss the sweet potato cubes in the olive oil and ½ teaspoon of the salt. Spread them out on the prepared baking sheet. Roast for 45 minutes, or until cooked all the way through.
  • While the potatoes are in the oven, season and sear the chicken: Melt 1 tablespoon of the butter in a large sauté pan that has a matching lid over high heat. Season the chicken with ½ teaspoon of the salt and the black pepper. Once the butter is melted, sear the chicken on one side for 4 minutes, or until it develops a slight brown color. Flip the chicken over, sear for an additional 3 minutes. If using a slow cooker to finish cooking the chicken, jump ahead to Step 4.
  • To cook the chicken on the stovetop: In the same pan, cover the chicken with the water, cover, and simmer over medium heat for 20 to 30 minutes.
  • To cook the chicken in a slow cooker: Transfer the seared chicken to a slow cooker, cover with water or broth, cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Pull the chicken from its cooking liquid and place in a large bowl. Using two forks or an electric mixer, shred the chicken into small pieces. Pour in ½ cup of the Buffalo sauce and toss to combine. Set aside.
  • In a separate sauté pan, melt the remaining tablespoon of butter. Add the kale and sauté for about 8 minutes, or until the color is deepened and each piece is wilted. Season with the remaining ½ teaspoon salt and 1 tablespoon of the lemon juice.
  • Preheat the oven to 350ºF. In a 9 by 13-inch baking dish, or similar size, spread the roasted sweet potatoes out evenly along the bottom. Top with the kale and then with the buffalo chicken last. Drizzle the remaining ¼ cup of Buffalo sauce on top of the chicken and sprinkle the bacon over the top. Place in the oven and bake for 25 minutes, or until heated through.
  • Whisk the ranch dressing with the remaining tablespoon of lemon juice and drizzle it over top. Garnish with the green onions and serve warm.