Chicken and Potato Bake

Here is a great low Fodmaps casserole.  I find it difficult to make casseroles when I don't eat milk, wheat, onions, or tomatoes.  However, this one is very tasty and easy (and I guess more importantly -  easy for me to digest).  For people like Samantha who cook for one, this dish could be made into individual serving dishes so that you can easily store in the freezer what you can't eat in one sitting.

Ingredients:

4 cups of cooked chicken.
1 tsp of cumin (seeds or ground)
1 tsp of coriander (seeds or ground)
juice of one lemon
1-2 small zucchinis, grated
5-6 large potatoes
1/4 cup of almond or coconut milk
sea salt

Instructions:

1.  Wash, clean, and cut up the potatoes.  Boil the potatoes in a large pot in salted water..

2. Prepare the chicken.  Cut up your cooked chicken.  (If you don't have cooked chicken from another meal, you can simply boil three chicken breasts in salted water).  Put the chicken into a blender with enough water to let it process.  Blend up the chicken so that you get finely shredded chicken.  I suggest that you blend the chicken in at least a couple of small batches.

3. Toast the cumin and coriander in a large pan (just a minute).  Add the shredded chicken, lemon juice and zucchini.  Let it simmer for a few minutes.  Add salt to taste.  This is now the base of the casserole.  You can leave the chicken in your pan - if it is oven safe like a cast iron.  If not, put the chicken into a oven safe dish.

4.  About now your potatoes should be cooked.  Drain the water.  Mash the potatoes.  Add in the milk alternative and salt to taste.  Scoop up the mashed potatoes and spread them on top of the chicken.

5.  Bake the casserole at 350 degrees for about 20 mins to brown the top of the potatoes.