Chunky Chicken And Sweet Potato Casserole – Have It For Dinner Tonight!
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I made this dish because of only one reason. My husband has a lot of colleagues who give him food from their travels. I didn’t ask where the sweet potatoes came from, but he arrived one night bringing a bag of them. I made potato fritters the next day for snacks, but I knew I had to use them for another dish. Sweet potato casseroles are too common so I ruled them out… and then I found this. It’s a simple recipe, but it’s a full meal that will satisfy everyone’s stomachs when you make it.
Check out what our friends from Pinning Junkie have to say about this recipe:
I changed a lot of the ingredients to make this much healthier, but the result is still a creamy, cheesy, plate of delight! You will love it! I replaced the potatoes with sweet potatoes, because they are SO much better for you (I don’t eat potatoes for a few different reasons, but I LOVE sweet potatoes!).
This recipe was adapted by Pinning Junkie. There are other recipes on that site that you can try for your family and most of them will help you create simple weeknight dinners that your family will enjoy. You will not regret this sweet potato and chicken.
Ingredients
4 1/2 cups chopped sweet potato
3 large chicken breasts, chopped into bite size pieces
2 cups goat’s milk cheddar cheese
4 green onions, chopped
1/2 tsp. sea salt
1/4 tsp. McCormick garlic powder
1/2 cup canned coconut milk (the creamy part from the top of the can)
Instructions
1.) Preheat the oven to 350 degrees and use a small amount of olive oil to grease a 8 by 11 baking dish.
2.) In your baking dish, layer your ingredients as follows: 1/2 of the sweet potatoes, 1/2 of the chicken, 1/2 of the green onions and 1/3 of the cheese. Then repeat this using up the ingredients, except the cheese, you will be left with 1/3 of the cheese. Set that aside.
3.) In a small bowl, mix together the coconut milk creme, sea salt, and garlic powder. Drizzle over the top of the casserole.
4.) Cover the casserole with aluminum foil and bake in the oven for 1 hour. Remove from the oven and uncover. Sprinkle the remaining cheese over the top of the casserole and bake for an additional 20-30 minutes.
5.) Remove from the oven and let sit for about 5 minutes. Transfer to plates and serve.
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Quick Tip: We like to eat this with a side of rice.
Thanks again to Pinning Junkie for this amazing recipe.