Creamy Chicken and Green Chile Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • For sweet potato mash:
  • 4-5 Japanese (white) sweet potatoes (or any other sweet potato of choice)
  • 2 Tbs butter or ghee
  • 1 tsp salt
  • ½ tsp pepper
  • For chicken:
  • 2 lb chicken breasts
  • salt and pepper
  • For sauce:
  • 1 can (15 oz) coconut milk
  • 2 cups chicken broth, divided
  • ¼ cup arrowroot starch (or tapioca flour)
  • ¾ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 4oz can green chiles
  1. For sweet potato mash: Preheat oven to 400 degrees. Line a 9x13 baking dish with foil. Poke holes in sweet potatoes and place in foil lined baking dish. Bake until soft, 30-45 minutes. Let sit to cool.
  2. When potatoes are cool enough to handle, remove the skins and place in food processor. Add butter, salt and pepper and blend until smooth.
  3. For chicken: Sprinkle with salt and pepper and bake alongside sweet potatoes until cooked through, about 30-40 minutes. Shred chicken.
  4. For sauce: Bring 1½ cups of the chicken broth and can of coconut milk to a low boil over medium heat. Whisk arrowroot starch into remaining ½ cup broth and add to pot. Add seasonings and green chiles and simmer over low heat until thick, about 10 minutes.
  5. For assembly: Remove foil from 9X13 dish and grease with coconut oil or butter. Add sweet potato mash to dish and spread evenly. Add shredded chicken on top of sweet potato mash. Pour sauce over the top. Bake at 400 degrees for 50 minutes until excess liquid is absorbed.
Recipe by Vibrant Life Army Wife at