Chicken and Sweet Potatoes Casserole

"A recipe from Ricardo."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
1hr 10mins
Ingredients:
12
Serves:
4
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ingredients

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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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Reviews

  1. Yummy and different. I used cubed sweet potato in the casserole rather than grating over the top. The chicken I used had been marinading in Italian dressing so I used some of that in the sauce to replace the broth and I sprinkle basil, garlic, and oregano over the top with the salt and pepper.
     
  2. This is a great chicken casserole! Loved all the veggies and the sweet potato/cheese topping was just right with this. Thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
     
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Tweaks

  1. Yummy and different. I used cubed sweet potato in the casserole rather than grating over the top. The chicken I used had been marinading in Italian dressing so I used some of that in the sauce to replace the broth and I sprinkle basil, garlic, and oregano over the top with the salt and pepper.
     

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