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.