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Healthy Whole Food Creamy Chicken Potato and Mushroom Casserole Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.7/5
(1056 reviews)
By Zylo Nutritionist Team
Healthy Whole Food Creamy Chicken Potato and Mushroom Casserole
Zylo Recipes

Description

Imagine a warm, comforting chicken casserole, perfect for a satisfying meal. This recipe guides you through creating a delightful dish featuring roasted potatoes, tender chicken pieces, and earthy mushrooms, all brought together by a luscious, creamy sauce that is entirely dairy-free. The beauty of this casserole lies in its simplicity and adaptability.

Picture the golden-brown potatoes, roasted to perfection, offering a slightly crisp exterior and a fluffy interior. Nestled among them are juicy pieces of chicken, cooked until tender and flavorful, complementing the subtle earthiness of the mushrooms. The creamy sauce binds these elements, creating a harmonious blend of textures and tastes that will leave you feeling nourished and content.

This recipe is designed to be versatile, allowing you to customize it to your liking. Whether you prefer chicken thighs for their richness or chicken breasts for a leaner option, the choice is yours. Feel free to experiment with different vegetables – perhaps adding some vibrant bell peppers, or a handful of spinach for extra nutrients.

You can also explore alternative root vegetables, like sweet potatoes or pumpkin, to add a touch of sweetness and warmth to the dish. For an even quicker preparation, consider using pre-cooked chicken, such as rotisserie chicken or leftover roasted chicken. This is an excellent way to save time and reduce food waste, making this casserole an ideal choice for busy weeknights.

The casserole can also be prepared ahead of time and stored in the refrigerator, ready to be baked when needed. Leftovers can be easily reheated, making it a convenient option for meal prepping and ensuring you have a delicious and wholesome meal readily available.

Preparation Time

Prep Time
20 min
Cook Time
50 min
Total Time
1 h 10 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
40 g
Fi
Fiber
8 g
Sugar
5 g
P
Protein
35 g
C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 12 g
Cholestrol 100 mg
Sodium 400 mg
Potassium 800 mg
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Ingredients

    1.
    Russet Potatoes (raw)
    Russet Potatoes (raw)
    4 serving
    2.
    Avocado Oil
    Avocado Oil
    2 tbsp
    3.
    Garlic powder
    Garlic powder
    0.5 tsp
    4.
    Onion powder
    Onion powder
    0.5 tsp
    5.
    Ghee
    Ghee
    2 tbsp
    6.
    Chicken thigh
    Chicken thigh
    4 large
    7.
    Mushrooms, raw
    Mushrooms, raw
    300 g
    8.
    Onion
    Onion
    0.5 medium - 2 1/2" diameter
    9.
    Garlic
    Garlic
    2 clove
    10.
    Tapioca flour
    Tapioca flour
    2 tbsp
    11.
    Chicken broth
    Chicken broth
    1 cup
    12.
    Coconut milk
    Coconut milk
    1 cup
    13.
    Mustard
    Mustard
    2 tsp
    14.
    Scallions or spring onions, tops and bulb, raw
    Scallions or spring onions, tops and bulb, raw
    1 medium - 4 1/8" long
    15.
    Salt and Black Pepper (To Taste)
    Salt and Black Pepper (To Taste)
    1 tsp

Instructions

    1.
    Preheat oven to 400 F/200 C and line a baking sheet with baking paper. Peel, wash, and dice the potatoes into 1-inch cubes ( 2.5 cm). Toss with 1 tbsp oil, salt, pepper, onion powder, and garlic powder and spread on the baking sheet.
    2.
    Bake the potatoes for 30 minutes until soft. Take the pan out of the oven and set it aside. Reduce the oven ’s heat to 350 F/220 C.
    3.
    While the potatoes are baking, prepare the chicken and creamy sauce. To a large pan over medium-high heat, add 1 tbsp of oil. Lightly season the chicken thighs with salt and pepper on both sides, then transfer to the pan.
    4.
    Cook for 3-4 minutes on each side until golden. Turn off the heat, take the thighs out of the pan, and place them on a plate or cutting board. Shred using 2 forks and set aside.
    5.
    Slice the mushrooms, dice the onions, and mince the garlic. Turn the heat back on high and place the skillet on the stove. Add the ghee and let it melt.
    6.
    Add the sliced mushrooms and let cook undisturbed for 2-3 minutes until golden. Stir, reduce the heat to medium, add the onions, and cook for 1-2 more minutes. Add the garlic and cook for one more minute until fragrant.
    7.
    Add the tapioca flour and cook for 30 seconds, then add the chicken broth, coconut milk, and mustard. Stir well until no lumps remain. Bring the sauce to a simmer and let it cook for 1-2 more minutes until thick. Taste and adjust salt and pepper to your preference.
    8.
    Transfer the baked potatoes to a casserole dish and add the shredded chicken. Toss to combine, then pour the creamy sauce over. Gently mix to coat.
    9.
    Transfer the casserole dish to the oven and bake for 10 minutes. Let it cool for 10 minutes before serving. Garnish with chopped scallions and serve.