Chicken Sweet Potato And Bacon Casserole Recipe 425

CHICKEN, SWEET POTATO AND BACON CASSEROLE RECIPE - (4.2/5)

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°. Generously butter a 9-by-13-inch, or a shallow 3-quart baking dish. Pat the chicken dry with paper towels. Place a chicken breast on a work surface and, with a sharp knife held parallel to the surface, cut the breast in half horizontally. Repeat with the remaining breasts. You will have 8 chicken pieces. In a small bowl, mix together the thyme, sage, 1 teaspoon salt and the pepper. Set aside 1 teaspoon of this seasoning. Season both sides of each piece of the chicken with the remaining 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. Heat 3 tablespoons of the olive oil until hot in a large frying pan over medium heat. Add the chicken breasts and sauté until lightly browned, 2 to 3 minutes per side. Remove the chicken to the prepared baking dish. Add the chicken broth and wine to the pan 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 frying pan set over medium heat, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop coarsely. Discard all but 1 tablespoon of the drippings in the pan and add the remaining 2 tablespoons of olive oil. Set the frying pan 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. (The casserole can be prepared up to this point 1 day ahead. Cool, cover and refrigerate. Bring to room temperature for 30 minutes before proceeding.) Melt the butter until hot in a medium saucepan over medium heat. 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. Taste the sauce and season with salt, if needed. (The sauce can be prepared 1 day ahead; cool, cover and refrigerate separately from the baking dish. Gently reheat over low temperature.) Drizzle 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, about 20 minutes. Remove from the oven and cool the casserole for 5 minutes. If desired, garnish the center of the dish with some sage and thyme sprigs before serving.

SWEET POTATO CASSEROLE WITH BACON

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish; set aside.
• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
• Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
• Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.

CHICKEN, BACON & POTATO STEW

Steps:

• Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
• Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
• Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

LOADED BAKED POTATO & CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees.
• In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
• Add potatoes to bowl and allow to marinate for 10 minutes.
• Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
• Coat baking dish with cooking spray.
• Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
• Fry bacon and set aside to drain.
• Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
• Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
• Crumble the bacon, grate the cheese, and chop the green onions.
• Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
• Add fresh green onions before serving.

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.

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.
• Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.
• Cook the onion until softened, about 5 minutes.
• Add in the garlic and cayenne; cook until fragrant, about 30 seconds.
• Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.
• Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.
• Transfer the mixture to a 13 x 9 inch baking dish; top with the bread crumb mixture.
• Bake until the crumbs are golden brown, about 15 minutes.
• Cool 10 minutes, then sprinkle with the remaining scallion.
• Serve.