from 1 vote
Creamy Chicken Potato Casserole (Gluten Free And Paleo)
Creamy chicken with sweet carrots and delicate mushrooms covered in a tender potato topping. Yum.
creamy chicken casserole, healthy chicken casserole, simple scalloped potaoes with chicken casserole
thin sliced chicken
butter + 2 tablespoons of butter
gluten free chicken stock
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.
If you can tolerate dairy, you can go with milk.
did you make this recipe?
We want to see! Take a pic, and tag