Layer-able Chicken Casserole

October 28, 2016


Bussy times call for simple dinners that last all week. Casseroles don't always look pretty but this is my attempt at a pretty casserole. What do you think? A lot of casseroles out there are full of cheese and or are high in fat but they don't have to be this is about as lean and light as you can get.



  • 1 lb yukon potatoes

  • 3 chicken breasts (mine still had bone because of laziness)

  • 2 onions(small)

  • 1 zucchini

  • 10 mushrooms

  • 1 tsp salt 

  • 1/2 tsp turmeric

  • 1/2 tsp coriander 

  • 2-3tbsp garlic



Pre heat 375ºF 




  • With a mandolin or knife slice your onions, potatoes, and zucchini about 1/8 inch thick

  • Take a 9x13” pan  and oil it

  • Layer your potatoes in pan 

  • Layer your one of your onions on top of the potatoes Break up the sections of rings so they spread out evenly 

  • Sprinkle spices over onions

  • Lay chicken breasts on top of onions

  • Sprinkle spices on top of chicken

  • (I gave spices exact measurements above but when making it I sprinkle it on and it isn’t exact. With that said if you like more of one or all the spices go for it.)

  • Place mushrooms around the edges of the pan

  • Stuff zucchini in the crevasses between the chicken and around the edges of the pan

  • Break apart the Rings of your second onion and place on top of chicken and veggies

  • Drizzle a little coconut or olive oil on top for flavor and to keep moist 

  • Cover in foil for first 40 minutes 

  • Take off foil for last 10 minutes


if you don't eat potatoes leave them out and layer lots of zucchini, mushrooms, and onions under the chicken. It will cook a little faster with out the potatoes.


Bake at 375ºF for 40-55 minutes




Please reload

© 2016 by Celiac on the Range Proudly created with