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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onion, finely chopped
sweet potatoes, peeled and diced
skinless, boneless chicken breast halves - diced
dry white wine
half-and-half or light cream
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.
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.
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!
I was looking for a chicken casserole with something other than broccoli and cheese in it- boy, did I find it - this is outstanding!
This was terrible. My husband wouldn't even touch it and put a frozen pizza in the oven. As another said, it was a stew not a casserole. It was a featured recipe in the Acme Markets circular. I'm going to complain to Acme since I doubt they tested it first.
After reading the other reviews, I decided to consider this recipe a stew, rather than a casserole. I made the whole thing on the top of the stove and served it over rice. My husband and I both thought it was very good, with an interesting and unusual combination of flavors, and we would not object to having it again.
Yuk. The wine really stood out and there really wasn't that much flavor.
I give this 5 stars, but it must be noted that I made a lot of adjustments according to the suggestions: I added 1 Tbs ginger with the garlic and onions and also used a Moroccan spice when cooking the chicken to add some flavor to the dish...I also added chopped pumpkin with the carrot and sweet potato because I needed to use it up! Since everyone talked about how watery this dish was I cut back the liquid to one cup and about 3/4 cup wine plus I put in 3/4 cup uncooked rice to help soak up the fluid and to make it more of a casserole. About 30 min. into the cooking it was getting quite dry so I added in another 3/4 cup liquid salt/pepper and let it cook for another 15 min. This was beautiful!!
My only comment for next time is that I will try and use a dryer wine. I only had a Sav so that's what I used, but I think it made it a bit more sweet....Overall a great dish and something different!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Chicken Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
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