Gluten Free Dairy Free Sweet Potato Chicken Casserole
The snow is (finally) flying in my neck of the woods… I am in the need for some warming food. Gluten Free Dairy Free Sweet Potato Chicken Casserole is a perfect comfort food with sweet potatoes, chicken and a smooth creamy sauce to tie it all together. This is a hit with grownups and kids alike. Have any leftovers? It travels well in a thermos for lunch for a mid-day pick-me-up.
Note: For a bit more color, you can sprinkle minced fresh parsley over the top when serving. This is also delicious with roasted garlic stirred into the sauce. Mmmm….
Gluten Free Dairy Free Sweet Potato Chicken Casserole
Author/Source:
adapted by Angela @ Onceamonthmom.com from Rachel @ allrecipes.com
Ingredients:
- 1 tablespoon olive oil
- 1 1/4 cups onions, peeled and diced
- 1 teaspoon garlic (I have also used up to a tablespoon of roasted garlic in this, because that is how I roll)
- 4 cups sweet potatoes, peeled and diced
- 2 medium carrots, diced
- 24 ounces boneless skinless chicken breasts, chopped
- 1 tablespoon corn starch, arrowroot powder, or sweet rice flour
- 1 cup dry white wine or more gluten free chicken stock
- 1 cup gluten free chicken stock
- 1/4 cup canned coconut milk
Directions:
Heat the oil in a large skillet over medium heat. Cook onion and garlic until golden. Add sweet potatoes and carrot. Cook, stirring, for a few minutes until lightly browned.
Move vegetables to the edges of the pan. Put chicken into the center of skillet. Cook chicken until seared on all sides. Sprinkle chicken with corn starch, then stir in. Gradually whisk in chicken stock a bit at a time until all is added. Scrape any bits from the bottom of pan while whisking. Add wine and coconut milk and mix well.
Put mixture into an oiled baking dish. Bake in 400 degree oven for 1 hour until heated through and bubbly.
Freezing Directions:
Before baking, allow to cool. Put into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put contents of bag into baking dish. Bake in 400 degree oven for 1 hour until heated through and bubbly.
Servings: 4
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
I have to try this – we eat a lot of sweet potatoes around here.
Hi there- This recipe is a perfect example of a problem I am having. I really want to try the once a month cooking but I keep getting confused on some recipies. If i freeze this recipe as directed, won’t I be freezing chicken that is partially raw and therefore when I let it thaw I will be thawing partially raw chicken. Isnt that a breeding ground for bacteria? Is this okay to do or am I missing something? To further compound the problem; I live in a rural Alaska so much of the chicken and red meat I cook with has all ready been frozen and then thawed before I even begin cooking. I would be refreezing frozen chicken or meat that has not been cooked all the way through. Am I missing something or do I just need to stick to cooking single recipes and not freezing any? That’s what I’ve been doing, but dangit I really like the idea of once a month cooking! I have tried many of the whole foods recipes and the are delicious! Any help will be greatly appreciated- Thank-You!
Julia – you can do this and it is safe. When you add raw meat to other ingredients and then thaw you are ALWAYS cooking those ingredients before consuming. This will kill bacteria. As for freezing, thawing and refreezing as long as you handle it correctly you CAN do it. Here is a post for you to read with some great references: http://onceamonthmom.com/what-you-can-and-cannot-freeze/
It looks yummy, I love filling, yet inexpensive recipes. I was diagnosed with celiac disease at the end of November, and have felt like I am being punished for having an allergy to gluten ever since. I used to dine at restaurants every day, but I cannot afford it now. In Toronto, there are quite a few good restaurants that offer dishes free of gluten. I have to mention Hibiscus Café, my favourite one. However, $10 for the soup and salad is a bit pricey. That was the main reason why I decided to collect recipes and make my own gluten-free foods. Thank you for sharing your recipes with us.
This looks delish! I am a follower! Can you please post this at my Taste This Thursday party!?
http://www.bellmiracle.blogspot.com
Yummy! I found your blog recently and love it! We are gluten and dairy free and this is just perfect for our busy family. Thank you!
I am so glad you are enjoying it! :)
I made this last night, and it has good flavor, but I don’t understand how it becomes casserole as opposed to just chicken breasts with sweet potatoes. Was I supposed to cube the chicken before searing? Or shred the chicken after cooking?
The chicken should be chopped before adding to the pan. Oops! I added that to the ingredient directions, so it should be clearer now. Thanks for letting me know.
This looks amazing!! I have lupus and my doctor just put me on a very restricted diet. Gluten free, dairy free, no red meat, and no night shade veggies or fruits. I’ve been desperately searching for recipies that I can eat and my kids wont turn their noses up at. This is one I think I can get the kids to eat.
I am glad you stopped by and I hope you enjoy this recipe. It is one of my favorite comfort foods. :)
[...] found this recipe this past weekend: a gluten-free, dairy free sweet potato chicken casserole. joe and i both grew [...]
Can this somehow be altered to be cooked in the crock pot?
Shellie, I’m sure it could be. I’ll have to think on it some and get back with you!
What would be a good substitute for the coconut milk that doesn’t have dairy or soy?
Almond milk is a good substitute or rice milk.
I made this tonight! Absolutely delicious!!!!! I served it over a bed of brown rice —- yum!!!!!!