Cheesy Chicken and Sweet Potato Casserole
Description
This is a beautiful fall dish that makes a fabulous presentation and is so easy to prepare. It takes comfort food to a higher level with tangy cheese, kale or spinach, chicken and baked sweet potatoes, to keep their healthy nutrients and buttery taste in.
Ingredients
3 lb. sweet potatoes
1/3 c. butter
1/4 c. all-purpose flour
1 t. salt
1/4 t. ground pepper
3 c. half-and-half
8 oz. (2 c.) Gruyère, smoked Gouda or Swiss cheese, shredded
3 c. fresh kale, coarsely chopped (or spinach)
chopped sweet onions, to taste
2 c. shredded cooked chicken (leftover or rotisserie are great)
Directions
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Preheat oven to 350 degrees. Spray a 13 x 9 inch (3 qt.) glass baking dish with non-stick cooking spray.
Scrub sweet potatoes; dry; pierce with a fork; place on cookie/baking sheet. Bake 50 - 60 minutes or until potatoes can be easily pierced with a knife; cool 20 minutes. Peel potatoes; cut each into 1/4 inch slices.
Meanwhile, in 2 qt. saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk; cook until smooth and bubbly, stirring frequently; gradually stir in half-and-half, stirring frequently, 5 - 7 minutes or until slightly thickened; stir in 1 c. cheese.
In large bowl, toss potatoes, half-and-half mixture, kale (spinach), chopped onions and chicken until well coated; spoon into baking dish. Sprinkle with remaining 1 c. cheese.
Bake 25 - 30 minutes or until thoroughly heated and cheese is melted.
Let stand 15 minutes before serving.
6 servings.