BBQ Chicken Casserole – Fed&Fit

First off, let me start by saying this is a Fed & Fit recipe from the book by Cassy Joy Garcia. I follow Cassy on Instagram, Facebook and Snapchat and I LOVE the person she is. She is always positive and upbeat. Her recipes are super simple and I love her book. She is a cross-fitter and loves life. She has recently gotten into a lot of the fashion and makeup blogging – not my “momlife style”, but her recipes are awesome and her podcasts are super interesting.

This is a BBQ Chicken Casserole that is literally mashed potato with BBQ chicken on top. It is super simple and easy. I was going to make the BBQ sauce, but HeadCountry in the refrigerator was hard to beat. We have family coming this tomorrow and it has been a crazy day, not to mention little boy has been a holy terror, so no homemade BBQ for me tonight. I have made it before and it is delicious! I also did not have a red onion so I left that part out. 20170415_184845(0)

prep time: 15 minutes
cook time: 1 hour or 3 to 8 hours, depending on method
yield: 6 to 8 servings


  • 3 pounds boneless, skinless chicken breasts, rinsed and patted dry
  • 1 1/2 teaspoons fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 4 tablespoons salted butter, ghee, or coconut oil, divided
  • 3 pounds russet or other white potatoes [6 to 8 if they’re small]
  • 1 cup BBQ sauce, store-bought or homemade
    , divided
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 1/4 cup diced purple onions, for garnish
  • 1/4 cup chopped fresh cilantro leaves, for garnish


1.  Season both sides of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. To sear the chicken, melt 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted, add the chicken. Sear for 3 to 5 minutes per side, until lightly browned.

3. Cook the chicken using one of these two methods:

Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through. While the chicken is cooking, follow Step 4 to prepare the potatoes


Slow cooker option: Transfer the seared chicken to the slow cooked, add enough water to cover the chicken, and cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the chicken has about 30 minutes left to cook, prepare the potatoes.

4. Prepare the potatoes: Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with water. Place the pot over high heat and bring to a simmer. Cook for 20 to 30 minutes or until the potatoes are easily pierced with a fork. Drain and place the potatoes either in a large bowl or back in their cooking pot. Using a potato masher, mash the potatoes with the remaining 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon pepper


5. When the chicken is cooked, shred it using either the paddle attachment of a stand mixer or two forks. Toss the shredded chicken in 1/2 cup of the BBQ sauce.

6. Preheat the oven to 350 degrees F. Spoon the seasoned mashed potatoes into a 9 by 13-inch baking dish, then layer the BBQ shredded chicken on top. Mix the remaining 1/2 cup BBQ sauce with the vinegar and drizzle it over the top of the chicken.

7. Bake for 30 minutes, until the top just starts to brown.

8. Let cool, then garnish with the onions and cilantro. Serve warm.

Cilantro hack: One of  my very very least things to do in the kitchen is pick the leaves off of herbs. I am sure there is some Pinterest hack that is way better than mine, but it works for me. I make sure to buy the leafiest pack I can. I try to avoid stems, but sometimes you just cant help it. I had a little boy at my ankles tonight trying to pick off my toe nail polish so a few stems was not bothering me a bit. I take the bushy part of the bundle and chop it off. Mostly leaves, a few stems. Throw them in my strainer and rinse them very well. Mine are usually pretty dirty. Once clean, chop them up and garnish away.

BBQ Sauce 2.0

prep time: 5 minutes
cook time: 6 minutes
yield: 3 1/2 cups (2 tablespoons per serving)


  • 1 [15-ounce] can strained tomatoes or tomato sauce
  • 1 [6-ounce] can tomato paste
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut aminos
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper


  1. In a medium-sized saucepan over medium heat, whisk together all of the ingredients until well combined. Bring to a simmer and continue to whisk for an additional 5 minutes.
  2. Remove from the heat and let cool for at least 5 minutes.
  3. Use right away or transfer to a jar for storage in the refrigerator for up to 2 weeks.

Approximate nutrition breakdown (per serving): Calories 27; Carbs 6g; Protein 1g; Fat 0g

Text excerpted from Fed & Fit, © 2016 by Cassy Joy Garcia, NC. Reproduced by permission of Victory Belt Publishing. All rights reserved

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