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Creamy Chicken Potato Casserole (Gluten Free And Paleo)

Creamy chicken with sweet carrots and delicate mushrooms covered in a tender potato topping. Yum.
Course Main Course
Cuisine American
Keyword creamy chicken casserole, healthy chicken casserole, simple scalloped potaoes with chicken casserole
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 480kcal
Author Barbara Bianchi

Ingredients

  • 2-3 pounds thin sliced chicken
  • ½ cup butter + 2 tablespoons of butter
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1/4 cup gluten free potato flour
  • 1 cup gluten free chicken stock homemade or Kitchen Basics
  • 2 carrots diced
  • 8 ounces of mushrooms sliced
  • ½ cup coconut milk
  • 1 teaspoon salt
  • pepper
  • 3-4 russet potatoes

Instructions

  • Preheat oven to 400℉
  • Peel and thinly slice your potatoes on a mandoline or as I do in my food processor with the slicing attachment (about 1/8-inch-thick slices). Cover and set aside.
  • Cut chicken into bite sized pieces
  • Melt 1/2 cup of butter in a large skillet. Add chicken, stir and cook about 3 minutes. Transfer to a plate with a slotted spoon, cover and set aside.
  • Add onions to the butter in the skillet and sauté about 4 minutes. Add garlic and sauté for one more minute.
  • Stir in potato flour, cooking for a few minutes until it forms a pale paste (this is referred to as the roux). The roux will be the thickener for your sauce.
  • Add chicken stock and stir.
  • Add chicken, carrots and mushrooms, salt and a few dashes of pepper.
  • Simmer for 20 minutes while gravy thickens.
  • Then add coconut milk and stir to combine.
  • Transfer creamy chicken mixture to a 9 x 13 baking dish.
  • Arrange potato slices on top overlapping as you go.
  • Dot with 2 tablespoons of butter.
  • Cover and bake for 45 minutes. Uncover and bake 20-30 minutes more until top is browned. Let stand for 10 minutes before serving.

Nutrition

Calories: 480kcal