Chicken And Sweet Potatoes Casserole Recipes

SWEET POTATO CHICKEN CASSEROLE

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).

CHICKEN AND SWEET POTATO CASSEROLE

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.

CHICKEN AND SWEET POTATOES CASSEROLE

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.

CHICKEN, SWEET POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position. Generously butter a 9-by-13-inch baking dish or shallow 3-quart casserole dish.
• Pat the chicken dry with paper towels. Either chop the chicken breasts into 1-inch chunks or place each chicken breast on a work surface and, using a sharp knife held parallel with the surface, cut the breast in half horizontally to create 8 chicken pieces. In a small bowl, mix together the thyme, sage, 1 teaspoon salt, and pepper. Set aside 1 teaspoon herb mixture. Season the chicken on all sides with the remaining herb mixture.
• Peel the sweet potatoes and cut into 1/4-inch-thick rounds. Stack several rounds on top of each other and cut into 1/4-inch-wide strips. Peel the onion, halve through the root end, and slice into 1/4-inch-wide strips.
• In a large skillet over medium heat, warm 3 tablespoons oil until hot. Add the chicken and sauté until lightly browned but not cooked through, 2 to 3 minutes per side. Remove the chicken to the prepared baking dish. Add the chicken broth and wine to the skillet and whisk to scrape up any browned bits on the bottom. Cook, stirring until the liquid has reduced to 1/4 cup, 3 to 4 minutes. Pour over the chicken breasts.
• In the same skillet set over medium heat, fry the bacon until crisp, 5 to 10 minutes. Drain on paper towels and, when cool, chop coarsely. Pour off all but 1 tablespoon drippings and reserve for another use. To the drippings in the skillet add the remaining 2 tablespoons olive oil. Place the skillet over medium heat, and when hot, add the sweet potatoes and onion and sauté, stirring, until softened, 7 to 8 minutes. Season the vegetables with salt and spoon them over the chicken. Sprinkle with the bacon.
• In a medium saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 1/2 to 2 minutes. Gradually whisk in the milk and the reserved 1 teaspoon of seasoning. Bring the mixture to a gentle boil, whisking constantly, and cook until it thickens enough to coat the back of a spoon, about 3 minutes from the time the sauce begins to boil. The sauce will be quite thick. Taste the sauce and season with salt if needed. Dab the sauce over the ingredients in the casserole and sprinkle with the Gruyère. Cover the casserole loosely with a sheet of foil.
• Bake the casserole until the chicken is cooked through and tender, 20 to 30 minutes. Remove from the oven and let cool for 5 minutes before bringing it to the table. If desired, garnish the center of the dish with some sage and thyme sprigs before serving.

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

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.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.