Freezer Meal Recipes / Dinner / Gluten Free Dairy Free Sweet Potato Chicken Casserole

Gluten Free Dairy Free Sweet Potato Chicken Casserole

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 Meet The Cook Print
Gluten Free Dairy Free Sweet Potato Chicken Casserole

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

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, heat oil over medium heat.
  2. Cook onion and garlic until golden.
  3. Add sweet potatoes and carrot. Cook, stirring, for a few minutes until lightly browned.
  4. Move vegetables to the edges of the pan and put chicken into center of skillet.
  5. Cook chicken until seared on all sides.
  6. Sprinkle chicken with corn starch, then stir in.
  7. Gradually whisk in chicken stock a bit at a time until all is added. Scrape any bits from the bottom of pan while whisking.
  8. Add wine and coconut milk and mix well.
  9. Put mixture into an oiled baking dish.
  10. Bake at 400 for 1 hour or until heated through and bubbly.

Freeze For Later Cooking Directions

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?

  1. In a large skillet, heat oil over medium heat.
  2. Cook onion and garlic until golden.
  3. Add sweet potatoes and carrot. Cook, stirring, for a few minutes until lightly browned.
  4. Move vegetables to the edges of the pan and put chicken into center of skillet.
  5. Cook chicken until seared on all sides.
  6. Sprinkle chicken with corn starch, then stir in.
  7. Gradually whisk in chicken stock a bit at a time until all is added. Scrape any bits from the bottom of pan while whisking.
  8. Add wine and coconut milk and mix well.
  9. Allow mixture to cool.
  10. Place into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Put contents of bag into oiled baking dish.
  2. Bake in 400 degree oven for 1 hour until heated through and bubbly.

23 Comments

Join the discussion
  1. 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!

    1. 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-

  2. 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.

  3. 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!

  4. 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?

    1. 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.

  5. 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.

  6. 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!

    1. Jessica – Follow the directions, but do not place into baking dish, instead allow to cool and place in a gallon freezer storage bag.

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