Creamy Sweet Potato and Chicken Casserole

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, minced
2 lbs sweet potatoes
2 carrots
4 chicken breasts, diced
2 tbsp flour
1 C dry white wine
2 cups chicken broth
1/4 C coconut milk
1/4 tsp nutmeg
4 C cooked brown rice


Preheat oven to 400. Place olive oil, garlic and onion in large skillet and cook until golden over medium heat. Add sweet potatoes and carrots and cook for 5 minutes or until golden. Move vegetables to the side and place chicken in the middle. Cook chicken on all sides and sprinkle with flour. Stir in flour carefully not to make lumps. Add chicken stock slowly, stirring constantly. Then add wine, coconut milk and nutmeg. Bring to a boil then remove from heat. Place everything including pan scrapings into a 9x13 pan, cover and bake for 45 minutes. Let stand five minutes before serving over rice.


To Freeze: After placing in a 9x13 pan cover and freeze. Fully defrost before baking at 400 for 45 minutes. Let stand for 5 minutes before serving over rice.


(inspired by Sweet Potato Chicken Casserole by Rachel)