Chicken and Sweet Potatoes Casserole
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“A recipe from Ricardo.”
Chicken and Sweet Potatoes Casserole
1 recipe photo
READY IN:1hr 10mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 tablespoon olive oil
- 4 carrots, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 leek, thinly sliced
- 2 1⁄2 cups cooked chicken, finely chopped
- salt and pepper
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
Topping
- 2 cups peeled and grated sweet potatoes (about 1)
- 2 cups shredded mozzarella cheese
- salt and pepper
Directions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.
- Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.
- Sauce: In a saucepan, melt the butter. Add the flour and cook while stirring for 1 minute. Gradually add the broth, stirring constantly with a whisk or a wooden spoon. Cook over medium heat until the sauce thickens. Pour over the chicken.
- Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes.
- This recipe freezes well.
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Chicken and Sweet Potatoes Casserole