Sweet Potato Chicken Casserole

Sweet Potato Chicken Casserole

39 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
RACHEL
Recipe by  RACHEL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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).

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Reviews (39)

Rate This Recipe
Sara
134

Sara

I did tweak this recipe a bit - I left the wine completely out. I also didn't add any of the cream for the sake of keeping it lower fat and more casserole like than stew like. After putting everything into the baking dish I sprinkled a very generous amount of cinnamon and nutmeg on the top, stirred it a bit, then covered it and put it in the oven at the recommended temp and rec. time. It was FABULOUS!!! My kids who HATE sweet potatoes LOVED this dish!!! A definite keeper in my book.

dallasjenn
45

dallasjenn

I prepared 2 servings. Left out the cream and white wine. I added one diced apple and 2 more carrots. I also increased the garlic to 2 cloves and it wasn't a bit overpowering. As other reviewers did, I added some spices - generous shake of pumpkin pie spice (cinnamon, ginger and nutmeg). By leaving out some of the liquid ingredients, I ended up with just a little nice sauce at the bottom. Adding the apple really mellows the taste of the chicken broth. We ate it all on its own; no rice or bread. Great fall recipe. My husband and I really loved it! With extra veggies & fruit and without the cream, it feels healthy too!

Katie P
28

Katie P

I followed the recipe exactly, but it ended up like stew. It was ok, but it didn't have very much flavor. It was better the second day.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 58.1 g
  • 19%
  • Protein
  • 32.8 g
  • 66%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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