Chicken and Sweet Potato Casserole
Well here it is! My recipe for Chicken and Sweet Potato Casserole.
This is honestly such an easy meal to put together, it tastes fabulous and it’s freezer friendly after assembly so you can pre-prepare a few at a time and stash them away for when you need a quick meal.
- 1 x large sweet potato - sliced
- 2 x chicken breasts - sliced
- 8-10 cherry tomatoes - halved
- 60g baby spinach leaves
- 60g fetta cheese
- 60g grated mozzarella cheese
- 200g basil pesto
- 50g butter
- ¼ cup plain flour
- 500ml (approx) milk
- salt and pepper
- Preheat your oven to 200DegC
- Grab a small saucepan and put on a medium heat. Add the butter and flour and whisk until the butter has melted and the flour cooked down to a smooth paste. Add some salt & pepper and then slowly add the milk, a little at a time (you may need a little more), until it is all incorporated and you have a smooth, creamy sauce. Turn the heat right down to low and keep stirring now and then.
- Slice your sweet potato and chicken to a medium thickness. Not too thick or it will not cook through.
- In a large casserole dish, place a layer of sweet potato - overlapping each slice slightly.
- Next add a layer of chicken (use it all) again, slightly overlapping each slice.
- Top the chicken with an even layer of baby spinach leaves, then the halved tomatoes.
- Add your pesto to your saucepan and whisk well until all combined. Pour evenly over the contents of the casserole dish. (Please Note - if you will be freezing your casserole straight away - ensure your sauce is totally cooled before you start this step!)
- Top the sauce off with a final layer of sweet potato, then the crumbled fetta and finally grated mozzarella cheese.
- Bake in a hot 200DegC oven for 50-60 minutes. You know it's done when a knife cuts easily through one top slice of potato.
Taking only 15mins or so to prepare means this dish is fantastic to make and freeze. You do not need to cook your chicken first, just be sure to defrost the dish in the fridge overnight before you start cooking. Depending on your oven you may need a little extra cooking time if you are cooking from frozen. Sometimes the middle of dish may not be totally thawed!
If you do freeze this dish – make sure you have a good aright lid to your casserole dish, or use a disposable foil tray inside a large zip lock bag to keep the air out.