Are you drooling yet? When we made this one in the Test Kitchen it disappeared FAST! The best news? This recipe takes about 5 minutes of prep and is ready in under 30 if you use the big Batch Roast Sweet Potatoes from our Whole 30 Week1 Meal Planne
What you Need
6 slices bacon
1, 14 oz can coconut cream *(See Note)
1/2 cup Tessemae’s Creamy Ranch
coarse salt and ground pepper
4 cups shredded chicken (from 1 Rotisserie Chicken)
4 cups Big Batch Roast Sweet Potatoes
4 tablespoons Tessemae’s Buffalo
4 scallions, sliced What to Do
- Heat your oven to 375F. Arrange bacon on a foil lined sheet pan. Place on top shelf of oven and bake until crisp, about 15 minutes.
- In a large bowl mix together the coconut cream and Creamy Ranch, season with salt and pepper. Stir in the chicken and Big Batch Roast Sweet Potatoes.
- Pour mixture into a 9x13 (or similar sized) baking dish. Drizzle Buffalo sauce over top. Bake until just heated through in the center and bubbling around the edges, about 20 minutes.
- Serve topped with crumbled bacon and scallions.
Note: If you cannot find coconut cream, use 2 cans of coconut milk. Scoop out the solid coconut cream at the top of each can. Reserve the thinner coconut milk at the bottom for another use.