Sweet Potato Chicken Casserole

Servings 1


  • ¼ tbsp Olive Oil
  • cup Onion diced
  • ¼ tsp Garlic minced
  • 1 cup Sweet Potato peeled and diced
  • ¼ cup Carrot diced
  • cup Chicken Breast, Boneless diced
  • ¼ tbsp Cornstarch
  • ¼ cup Chicken Broth/Stock
  • ¼ cup White Wine
  • 1 tbsp Coconut Milk canned


  • 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.
  • Allow mixture to cool.
  • Place into indicated number of freezer bags, label and freeze.
  • To reheat: Bake in 400 degree oven for 1 hour until heated through and bubbly.