Chicken and Sweet Potato Casserole
Cozy up with the ultimate comfort food: Chicken and Sweet Potato Casserole. This hearty, all-in-one recipe combines tender, seasoned chicken, naturally sweet and creamy sweet potatoes, and vibrant broccoli florets, all enveloped in a rich, homemade cheddar cheese sauce. A golden, bubbly topping of melted cheddar crowns this dish, making it as irresistible as it is nutritious. Perfect for family dinners or meal prep, this casserole is easy to make in under an hour and offers a satisfying balance of flavors and textures. Whether it’s the buttery garlic aroma or the wholesome ingredients, this dish is sure to become a weeknight favorite. Serve with a sprinkle of fresh parsley for a touch of color and freshness!
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Recipe Information
Ingredients
- 3 pieces Boneless, skinless chicken breasts
- 3 medium Sweet potatoes
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 2 cups Broccoli florets
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 2 cups Shredded cheddar cheese
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Peel and cut the sweet potatoes into 1-inch cubes. Place them in a pot of salted boiling water and cook for 8–10 minutes, or until just tender. Drain and set aside.
Season the chicken breasts with 1 teaspoon of salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until browned and cooked through. Remove from the skillet, let rest for 5 minutes, and cut into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and diced onion for 2-3 minutes, until fragrant and softened. Add the broccoli florets and cook for another 3-4 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 5 minutes.
Stir in 1.5 cups of shredded cheddar cheese until melted. Season the sauce with the remaining 0.5 teaspoon of salt and a pinch of pepper.
In a large mixing bowl, combine the cooked sweet potatoes, chicken pieces, and sautéed vegetables. Pour the cheese sauce over the mixture and gently toss until everything is well coated.
Transfer the mixture to the prepared casserole dish. Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly on top.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
