Healthy Whole Food Creamy Chicken Potato and Mushroom Casserole
How to Make It
Step
Recipe Steps steps 9 1 h 10 min
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
- Russet Potatoes (raw) – 4 serving
- Avocado Oil – 2 tbsp
- Garlic powder – 0.5 tsp
- Onion powder – 0.5 tsp
- Ghee – 2 tbsp
- Chicken thigh – 4 large
- Mushrooms, raw – 300 g
- Onion – 0.5 medium – 2 1/2″ diameter
- Garlic – 2 clove
- Tapioca flour – 2 tbsp
- Chicken broth – 1 cup
- Coconut milk – 1 cup
- Mustard – 2 tsp
- Scallions or spring onions, tops and bulb, raw – 1 medium – 4 1/8″ long
- Salt and Black Pepper (To Taste) – 1 tsp