Gluten Free Dairy Free Sweet Potato Chicken Casserole
4
Servings
10
Ingredients
49
Comments
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.
4
Servings
10
Ingredients
49
Comments
Ingredients
- 1 tablespoon Olive Oil
- 1 ¼ cups dice Onion
- 1 teaspoon mince Garlic, Cloves
- 4 cups peel and dice Sweet Potato
- 1 cup dice Carrot
- 3 ¾ cups dice Chicken, Boneless Breasts
- 1 tablespoon Cornstarch
- 1 cup Chicken Broth/Stock
- 1 cup White Wine
- ¼ cups Coconut Milk, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large skillet, heat oil over medium heat.
- 9044891 Upgrade to a paid membership 53737 to unlock all instructions 99375
- 3478115 Upgrade to a paid membership 26722 to unlock all instructions 21339
- 1654222 Upgrade to a paid membership 47552 to unlock all instructions 54832
- 7081567 Upgrade to a paid membership 82281 to unlock all instructions 21219
- 583083 Upgrade to a paid membership 22623 to unlock all instructions 59800
- 9154483 Upgrade to a paid membership 88597 to unlock all instructions 83862
- 5365724 Upgrade to a paid membership 30321 to unlock all instructions 12840
- 7677992 Upgrade to a paid membership 22004 to unlock all instructions 36249
- 2363771 Upgrade to a paid membership 83654 to unlock all instructions 24110
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 7815403 Upgrade to a paid membership 8956 to unlock all instructions 35882
- 3163549 Upgrade to a paid membership 96814 to unlock all instructions 3228
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large skillet, heat oil 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 and put chicken into 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 at 400 for 1 hour or until heated through and bubbly.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 383
- Total Fat
- 11g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 125mg
- Sodium
- 338mg
- Total Carbohydrates
- 18g
- Fiber
- 3g
- Sugar
- 5g
- Protein
- 40g
- WW Freestyle
- 6
49 Comments
Join the discussionI 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-…
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. 🙂
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!!!!!!
I made this tonight, and I’m so glad I did! It was even a hit with my 3 year old! Of course I found this through good ol’ Google, on a night when I was using only what I had, therefore I didn’t have white wine, coconut milk, or carrots. However, everything was so yummy. And I was full without feeling guilty! This is in my favorites for dinner recipes now!
We’re not on a DF diet here, so would using regular milk make it less flavorful?
Hi Shannon! Feel free to substitute real milk if you are able to use it; it won’t affect the flavor negatively.
What size casserole pan do you use?
Rachel you can use two 8×8 pans or one 9×13.
I am confused on the freezing directions 🙁
Jessica – Follow the directions, but do not place into baking dish, instead allow to cool and place in a gallon freezer storage bag.
Can you taste the white wine in this? If so, can I sub the white wine with chicken broth or something else?
Jody the wine should in theory cook out mostly. However, yes you can easily add in extra broth as a substitute, or even just white grape juice to still get that flavor without the alcohol.
A person would need a huge skillet (with a burner to match) to actually sear all that chicken in the middle of all of those cubed vegetables; I used
two large skillets. It doesn’t need a whole hour in a 400 degree oven after cooking the vegetables until lightly browned and considering
the chicken cubes are mostly cooked too, even if there is a sauce to finish. Also, I think sweet potatoes and carrots are a strange vegetable
combination. Still it’s tasty!
My father can eat only gluten, dairy free… and is very picky… i am going to try this tonight over brown rice. He loves sweet potatoes so believe he will enjoy this. Thank you. Oh, he is 91 and it’s fun to try something new for him.
My father, who is 91, can eat only gluten, dairy free and is quite picky. He loves sweet potatoes so I believe He will enjoy this… so will mom. Trying it tonight. Thank you.
Is there anything I could swap the wine for as I am allergic to wine.
Vinegar is a great substitute for wine.
I used rice wine vinegar and it’s delicious! It’s got a bit of a bite, but pairs really nicely with the sweet potatoes and carrots. Highly recommend!
Thanks for the suggestion, Jenn!
Could I bake this tonight and just reheat tomorrow to serve?
Sure!
I can have brown rice so I am wondering if I can do this adding kale and do a version in a crockpot.
This recipe hasn’t been tested in this way, Cindy, so we would be unable to say for certain how it would turn out. However, we would love to hear how it goes for you if you decide to give it a try in this way!
I noticed there is no salt or pepper or any other spice or herb added to this dish and I’m making it tonight for the first time for a party. Could you suggest anything in the way of an interesting flavor inhanser?
Hi Allison, although this recipe hasn’t been tested using other ingredients, we encourage our members to flavor to taste! We believe you will find that sweet potato is nicely enhanced with salt and pepper.
Thank you for a delicious recipe and so quick and easy to follow. I didn’t have the white wine so substituted 1/2cup red wine vinegar and half cup extra coconut milk.
The dish was scrumptious and enjoyed by all.
Thanks so much for your feedback on your alterations to this recipe! 🙂 We’re so happy to hear it was a hit!
What would be a good addition to give this a little spice? Cayenne? Jalapeño? Some Indian spices maybe?
Both of those sound like great additions! We would love to hear how it turns out for you!
Can you use fresh sweet potatoes instead of canned? How should the recipe be adjusted if yes is the answer.
Hi Suzy! Yes, you should be able to use fresh sweet potatoes! You’ll just want to make sure to dice and cook them down to as closely as the same consistency as canned potatoes. We hope this helps!
I typically like more ethnic food, especially since our family is celiac so it’s often naturally gluten free. This dish wasn’t my favorite, and maybe it’s because I was expecting something else. I didn’t like the white wine mix with the chicken stock. I’m still eating it for leftovers, as my husband hates sweet potatoes, but I won’t make it again.
Could I use cooked chicken strips. also could I use partially cooked sweet potatoes?
Hello! Yes, you can most definitely make those substitutions! You will just need to play around with the cooking time a bit as it may likely need to be adjusted. Come back and let us know how it goes!
Cover or not in the oven?
Hi Diana,
This isn’t covered in the oven while cooking. Thanks for checking!