Fall is here and it's my favorite time of year. The weather is perfect for rich and hearty dishes that taste of comfort. This is a quick and delicious chicken bake that combines hearty vegetables with creamy goodness. Perfect for a cold night or when you are in need of comfort food, this primal chicken recipe will do the trick.
1.5 pounds of fresh chicken breast diced
2 medium Japanese purple sweet potatoes (or any sweet potato) diced
1 cup fresh button mushrooms sliced
2 1/2 cups fresh green beans diced (steamed in microwave for 2 minutes)
1 tablespoon diced sweet pimento pepper
1 sweet onion diced and caramelized in grass fed butter
1 can Amy's organic gluten free soup (vegetable)
8 oz all natural sour cream (Daisy brand)
1 teaspoon Kame Fish Sauce
1 cup grated grass fed cheese (Mozzarella)
Seasoning (garlic powder, chili powder, sea salt, black pepper, poultry seasoning, red pepper flakes)
1.) Pre heat oven to 400 degrees. In a 9x13 glass baking dish, place diced sweet potatoes evenly on the bottom.
2.) Place diced chicken in large bowl and season with 1/2 teaspoon of each spice. Next add in mushrooms, green beans, pimento pepper, onion, soup, sour cream, and fish sauce. Stir together until all ingredients are mixed.
3.) Pour chicken mixture evenly over sweet potatoes in baking dish. Top with cheese and cover with foil.
4.) Cook for 45-1 hour, or until chicken is done and sweet potatoes are tender. Remove foil for last 5 minutes of cooking time.