Chicken-sweet potato casserole is a comforting, hearty and nutritious dish that brings together the natural sweetness of roasted sweet potato, lean protein of chicken and creamy, savory sauce. This casserole is perfect for a cozy family dinner or meal prep option for the week. The sweet potato becomes tender and caramelized as it bakes, creating a perfect balance of sweetness and earthiness that pairs wonderfully with the juicy, seasoned chicken and velvety sauce. Topped with a golden, cheesy crust, this casserole is satisfying and flavorful yet lighter than many traditional casseroles. Plus, it¡¯s easily customizable with your favorite vegetables or spices, making it a versatile dish that¡¯s both delicious and nourishing.
INGREDIENTS:
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? 2 large sweet potatoes, peeled and cubed
? 1 lb (450g) boneless, skinless chicken breast or thighs, cooked and diced
? 1 tablespoon olive oil
? 1/2 onion, finely chopped
? 2 cloves garlic, minced
? 1 cup frozen peas (or any preferred vegetable, such as carrots or corn)
? 1/2 cup chicken broth (low-sodium preferred)
? 1/2 cup heavy cream (or milk for a lighter version)
? 1 teaspoon dried thyme
? 1/2 teaspoon paprika
? Salt and freshly ground black pepper, to taste
? 1 cup shredded cheddar cheese (or cheese of your choice, such as mozzarella or gouda)
? Fresh parsley or thyme, chopped (optional, for garnish)
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INSTRUCTIONS:
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1. Roast the Sweet Potatoes:
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? Preheat your oven to 400¡ãF (200¡ãC).
? Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
? Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and lightly browned. Stir halfway through the roasting time for even cooking.
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2. Prepare the Chicken:
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? While the sweet potatoes roast, heat a large skillet over medium heat. Add a little olive oil and cook the chicken breasts or thighs until browned and
cooked through, about 6-8 minutes per side, depending on thickness. Let the chicken rest for a few minutes before dicing into bite-sized pieces.
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3. Make the Sauce:
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? In the same skillet, add the chopped onion and garlic and saut¨¦ until softened and fragrant, about 3 minutes. Add the chicken broth, heavy cream, dried
thyme, paprika, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3-4 minutes until the sauce
has thickened slightly.
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4. Assemble the Casserole:
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? Reduce the oven temperature to 375¡ãF (190¡ãC).
? In a large mixing bowl, combine the roasted sweet potatoes, cooked chicken, peas, and the creamy sauce. Mix until everything is evenly coated. Taste
and adjust the seasoning with more salt and pepper, if needed.
? Transfer the mixture to a greased 9¡Á13-inch casserole dish, spreading it out into an even layer. Sprinkle the shredded cheese evenly over the top.
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5. Bake the Casserole:
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? Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the casserole are lightly golden.
If you like a crispier top, you can place it under the broiler for an additional 2-3 minutes, watching closely to avoid burning.
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6. Serve:
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? Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or thyme for a pop of color and added
flavor. Serve warm.
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