Soooo, here is the best thing ever! This casserole…THIS CASSEROLE! It is SO yummy! I got the idea for this from the following pin.
I changed a lot of the ingredients to make this much healthier, but the result is still a creamy, cheesy, plate of delight! You will love it! I replaced the potatoes with sweet potatoes, because they are SO much better for you (I don’t eat potatoes for a few different reasons, but I LOVE sweet potatoes!). Doing this made this dish full of beta carotene (Vitamin A), which is a highly important antioxidant, as well as giving it tons of other health benefits such as the following.
- Good for the heart (prevents heart disorders)
- Great for the immune system
- Cancer fighting
- High in Vitamin D
This dish is also great for anti-stress. Sweet potatoes contain magnesium which is a calming mineral. That along with this tasting like total comfort food can really aid in bringing your stress levels down.
SWEET POTATO AND CHICKEN CASSEROLE
- 4 1/2 cups chopped sweet potato
- 3 large chicken breasts, chopped into bite size pieces
- 2 cups goat’s milk cheddar cheese
- 4 green onions, chopped
- 1/2 tsp. sea salt
- 1/4 tsp. garlic powder
- 1/2 cup canned coconut milk (the creamy part from the top of the can)
1.) Preheat the oven to 350 degrees and use a small amount of olive oil to grease a 8 by 11 baking dish.
2.) In your baking dish, layer your ingredients as follows: 1/2 of the sweet potatoes, 1/2 of the chicken, 1/2 of the green onions and 1/3 of the cheese. Then repeat this using up the ingredients, except the cheese, you will be left with 1/3 of the cheese. Set that aside.
3.) In a small bowl, mix together the coconut milk creme, sea salt, and garlic powder. Drizzle over the top of the casserole.
4.) Cover the casserole with aluminum foil and bake in the oven for 1 hour. Remove from the oven and uncover. Sprinkle the remaining cheese over the top of the casserole and bake for an additional 20-30 minutes.
5.) Remove from the oven and let sit for about 5 minutes. Transfer to plates and serve.