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Gluten Free Dairy Free Sweet Potato Chicken Casserole

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 1/4 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 4 cups peel and dice Sweet Potato
  • 1 cup dice Carrot
  • 3 3/4 cups dice Chicken, Boneless Breasts
  • 1 tablespoon Cornstarch
  • 1 cup Chicken Broth/Stock
  • 1 cup White Wine
  • 1/4 cups Coconut Milk, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 383 Calories
  • 11g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 125mg Cholesterol
  • 338mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 40g Protein
  • 6 WW Freestyle

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

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