Sweet Potato Chicken Casserole Recipe - Allrecipes.com
Sweet Potato Chicken Casserole Recipe
  • READY IN ABOUT 1½ hrs

Sweet Potato Chicken Casserole

Read Reviews (34)

"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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Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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).
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2007

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.

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Most Helpful Critical Review
Sep 13, 2005

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.

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39 Ratings

Oct 05, 2010

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!

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Oct 20, 2005

I was looking for a chicken casserole with something other than broccoli and cheese in it- boy, did I find it - this is outstanding!

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Feb 26, 2006

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.

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Mar 18, 2008

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.

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Nov 30, 2005

Yuk. The wine really stood out and there really wasn't that much flavor.

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Nov 18, 2006

This was very good. Alot of prep work though.I spent alot of time dicing into small pieces, but could have stopped at just chopping. I would call it a stew rather than a casserole. It comes out very thick and is ideal with buttermilk biscuits. I'm going to try this in my slow cooker next time.

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 58.1 g
  • 19%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 577 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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