This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken and Sweet Potato Bake
Maple Glazed Chicken with Sweet Potatoes
Sweet Potato And Prune Casserole
Sweet Potato and Apple Casserole
Spicy Mango Sweet Potato Chicken
more »
Top Related Articles
Sweet Potatoes
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Chicken Soup's On
Roasting Chicken
Perfect Fried Chicken
Lunch Box: Chicken Pops
Related Collections
Super Foods - Yams and Sweet Potatoes
Baked Chicken Breasts
Fall - Fresh Sweet Potatoes
Fresh Sweet Potatoes
High-Fiber Chicken Main Dish Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sweet Potato Chicken Casserole

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."

Rate/Review | Read Reviews (32)

What to Drink?
	Chardonnay

Prep Time:
25 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, chopped
2 pounds sweet potatoes, peeled and diced
2 carrots, diced
4 skinless, boneless chicken breast halves - diced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1/4 cup half-and-half or light cream

Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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).