Creamy Chicken and Green Bean Casserole

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 1/2 tablespoon coconut oil
  • 2 large boneless skinless chicken breast halves
  • 2 large sweet potatoes peeled and cubed
  • 2 cups chopped green beans
  • 1 small onion chopped
  • 1 teaspoon garlic powder
  • sea salt and freshly ground black pepper to taste
  • 1 14-oz. can full fat coconut milk
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground paprika


  • Preheat oven to 350 degrees.
  • Coat a large baking dish with the coconut oil. Add the chicken and potatoes; cover with aluminum foil wrap then bake for 20 minutes or until chicken is cooked through and potatoes are tender. Allow chicken to cool then shred with two forks.
  • In a large bowl, mash the sweet potatoes with a fork until smooth.
  • In a large bowl, combine shredded chicken, mashed sweet potatoes and remaining ingredients (green beans through paprika). Arrange mixture in a large baking dish; bake for 15 minutes or until casserole is hot. Serve warm.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 407 Calories; 26g Fat (56.0% calories from fat); 18g Protein; 28g Carbohydrate; 7g Dietary Fiber; 34mg Cholesterol; 66mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat.
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