Fed & Fit BBQ Chicken Potato Casserole

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Fantastic Fed & Fit BBQ Chicken Potato Casserole Recipe!

This post is jam-packed with awesomeness, including an incredible recipe for BBQ Chicken Potato Casserole, a review of a new, healthy cookbook (+ food and fitness plan) from Cassy Joy Garcia of Fed & Fit. Get ready! This is much more than just a potato casserole recipe! It’s a chicken potato casserole recipe and SO DELICIOUS!


With over 175 gluten-free and Paleo-friendly recipes, a 28-day food and fitness plan, program guides, and all sorts of supplemental online tools, Fed & Fit gives readers an amazing foundation for getting healthy and fit. There are so many delicious recipes inside– all of which include easy, step-by-step instructions, beautiful color photos, and personalized meal preparation guides to help you achieve your individual health goals. Cassy Joy also includes shopping lists, tips for stocking your pantry, make-ahead meal ideas, cooking for one, and best practices for storage, freezing, and reheating. It’s truly everything I ever wanted in a cookbook and more!

Fed & Fit also features workouts, exercise demonstrations, and fitness recommendations from New York Times Bestselling author and the blogger behind PaleOMG, Juli Bauer. (I also love her most recent cookbook!) The workouts are efficient (some are CrossFit-inspired) and include everything from recommended equipment and warm-ups to movement modifications and mobility exercises. It really has everything you need to get started with an effective at-home workout routine!


Cassy sent me Fed & Fit when it was first released back in August, and I’ve found myself reaching for it again and again. There are so many awesome recipes that aren’t super complicated or require a zillion different ingredients. Many of the recipe can be made ahead of time and cooked into double batches for freezing for later on, so it’s an especially great resource for busy families, who want to eat well too.

The recipe for BBQ Chicken Potato Casserole is BY FAR my favorite. It’s really easy to make, especially if you use the crock pot option and store-bought BBQ sauce, and it turns out so well every time. The leftovers are also amazing and freeze well. Definitely add this one to your meal plan for next week. You’re guaranteed to love it! AND you can enter to win a copy of Fed & Fit for yourself! Details below.

BBQ Chicken Potato Casserole

This dish reminds me of summer, sunshine, and family barbecues. Filling and delicious, this casserole is a real crowd-pleaser! Serve it up next to a fresh salad and you’ll have a complete meal. Note that this, like so many of my casserole recipes, freezes exceptionally well. You can either freeze the whole batch at once or spoon portions into individual serving-size bags for a quick defrost when you need a satisfying starchy meal. 

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 [recipe below], 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.


Tips: I like my mashed potatoes a little chunky, which is why the directions say to use a potato masher. If you prefer silky-smooth potatoes, you can blend the potatoes in a food processor or with an electric mixer instead. 

Approximate nutrition breakdown (based on 1 of 8 servings): Calories 393; Carbs 37g; Protein 43g; Fat 8g.

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 Casey Joy Garcia, NC. Reproduced by permission of Victory Belt Publishing. All rights reserved.

Giveaway time! Here’s your chance to win a copy of Fed & Fit!!!

*** Giveaway closed***

TO ENTER: Just leave a comment on this blog post about why you’d like to win Cassy Joy’s cookbook. I will randomly pick a winner next week. Good luck!

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