Chicken And Sweet Potatoes Casserole Recipes

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SWEET POTATO CHICKEN CASSEROLE



Sweet Potato Chicken Casserole image

This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.

Provided by RACHEL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h25m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, chopped
2 pounds sweet potatoes, peeled and diced
2 carrots, diced
4 skinless, boneless chicken breast halves - diced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
¼ cup half-and-half or light cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
  • Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
  • Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Nutrition Facts : Calories 473.9 calories, Carbohydrate 58.1 g, Cholesterol 74.4 mg, Fat 7.2 g, Fiber 8.5 g, Protein 32.8 g, SaturatedFat 2.1 g, Sodium 576.5 mg, Sugar 13.4 g

CHICKEN AND SWEET POTATO CASSEROLE



Chicken and Sweet Potato Casserole image

Make and share this Chicken and Sweet Potato Casserole recipe from Food.com.

Provided by Lambkyns

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 red onions, large, thinly sliced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 kg chicken thigh fillet, halved crossways
1 large fennel bulb, thinly sliced
6 sprigs lemon thyme
2 garlic cloves, crushed
1/2 cup dry white wine
2 tablespoons mustard, wholegrain
400 g sweet potatoes, peeled, roughly chopped
1 cup chicken stock
1/2 cup thickened cream

Steps:

  • Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add onions. Cook, stirring occasionally, for 30 minutes or until soft. Add brown sugar and balsamic vinegar. Cook, stirring, for 5 minutes.
  • Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
  • Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes.
  • Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve.
  • Notes:.
  • To freeze: Allow to cool for 1 hour. Spoon into a 4 cup-capacity airtight container. Freeze for up to 3 months.
  • To reheat: Thaw in the fridge for 24 hours. Microwave, uncovered, on MEDIUM (50%) for 15 to 18 minutes, stirring every 5 minutes, or until heated through.

Nutrition Facts : Calories 655, Fat 28.7, SaturatedFat 10.5, Cholesterol 250.1, Sodium 489.4, Carbohydrate 38.5, Fiber 6, Sugar 11.3, Protein 54.5

CHICKEN AND SWEET POTATO BAKE



Chicken and Sweet Potato Bake image

My husband thought this was the best invention ever. I like how easy it is.

Provided by Subeedube

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 2

Number Of Ingredients 8

1 large McIntosh apple - peeled, cored, and diced
2 sweet potatoes, peeled and cubed
1 small onion, sliced
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
salt and pepper to taste
2 bone-in chicken breast halves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
  • Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 575.5 calories, Carbohydrate 77.4 g, Cholesterol 127.9 mg, Fat 6.3 g, Fiber 12.7 g, Protein 52 g, SaturatedFat 2 g, Sodium 270.7 mg, Sugar 24.9 g

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE



Chicken and Sweet Potato Enchilada Casserole image

Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.

Provided by Ali Maffucci

Categories     main-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the dish
1/4 cup avocado oil or extra-virgin olive oil
2 tablespoons arrowroot powder
1 pint (16 ounces) tomato sauce
1 1/2 cups low-sodium vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt
3 large sweet potatoes, peeled
Two 15-ounce cans black beans, rinsed
2 cups shredded chicken breasts (from a rotisserie chicken)
3 cups shredded Mexican blend cheese
4 cups baby spinach
Sliced avocado, for serving (about 1 avocado)
Small handful fresh cilantro leaves, for serving

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
  • Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
  • Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
  • Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
  • Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

CHICKEN AND SWEET POTATOES CASSEROLE



Chicken and Sweet Potatoes Casserole image

Make and share this Chicken and Sweet Potatoes Casserole recipe from Food.com.

Provided by Boomette

Categories     Yam/Sweet Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

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
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
2 cups peeled and grated sweet potatoes (about 1)
2 cups shredded mozzarella cheese
salt and pepper

Steps:

  • 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.

CHEESY CHICKEN AND SWEET POTATO CASSEROLE RECIPE - (5/5)



Cheesy Chicken and Sweet Potato Casserole Recipe - (5/5) image

Provided by shuber

Number Of Ingredients 9

3 lb sweet potatoes
1/3 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
3 cups half-and-half
8 oz Gruyère or Swiss cheese, shredded (2 cups)
3 cups fresh kale, coarsely chopped
2 cups shredded cooked chicken

Steps:

  • 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices. 3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk. Cook until smooth and bubbly, stirring frequently. Gradually stir in half-and-half, stirring frequently, 5 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese. 4. In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese. 5. Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.

CHICKEN & POTATO CASSEROLE



Chicken & Potato Casserole image

I made up this recipe using what I had in the kitchen. It is a new family favorite! Super simple...and delicious!!

Provided by Kyleen_03

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts, cubed
5 medium potatoes, cubed
1 (10 1/2 ounce) can cream of chicken soup
2 tablespoons minced garlic cloves
1/4 cup celery, chopped
1/2 small onion, sliced
2 tablespoons chicken bouillon granules
1/2 cup warm water
1/4 cup butter
2 tablespoons lemon juice
1 tablespoon oregano
1 tablespoon italian seasoning
salt & pepper

Steps:

  • 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
  • 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
  • 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
  • 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
  • 5. Season with salt & pepper to taste.
  • 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

CHICKEN AND POTATO CASSEROLE



Chicken and Potato Casserole image

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
  • Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

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