It’s summer, but does that mean we can’t enjoy a good One Pot Wonder? I didn’t think so! This is a super easy casserole that takes all of 15-20 minutes to mix up. You can prepare it the night before, and pop in the oven in the evening when you get home from work. This might also be a good crock pot recipe.. Just skip the pan cooking, dump everything into the crock pot for 6-8 hours.
We like to serve ours over fresh spinach leaves. A quick supper that even the kids will eat!
Sweet Potato Chicken Casserole
Makes 4 Servings
1 Tbsp coconut oil
1 1/4 cups onion, diced
3 cloves garlic, minced
4 cups sweet potatoes, peeled and diced
4 boneless skinless free-range chicken breasts, chopped
1 Tbsp arrowroot powder
1/2 tsp sea salt
1/2 tsp fresh black pepper
1 cup dry white wine (or vegetable stock)
1 cup sodium free organic vegetable stock
1/4 cup full fat organic coconut milk
1.) Preheat oven to 400 degrees F. Grease a 9×13 inch baking sheet with coconut oil. Heat 1 Tablespoon of coconut oil in a large stainless steel or cast iron skillet over Medium heat. Cook onion and garlic until golden. Add sweet potatoes. Cook 8-10 minutes until lightly browned, stirring occasionally.
2.) Move vegetables to the edges of the pan. Put chopped chicken into the center of skillet. Cook chicken until seared on all sides. Sprinkle chicken with arrowroot, sea salt, and pepper. Gradually whisk in chicken stock a bit at a time until all is added to the skillet and arrowroot is dissolved. Scrape any brown bits from the bottom of pan while whisking. Stir in wine and coconut milk.
3.) Scrap casserole mixture into oiled baking dish. Bake for 1 hour until heated through and bubbly.