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Chicken & Sweet Potato Casserole

A creamy, flavorful casserole that combines tender chicken and sweet potatoes for a comforting meal that's perfect for families.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, chopped Use pre-cooked chicken to save time.
  • 2 medium sweet potatoes, peeled and diced Boil until tender for best texture.
  • 1 can (15 oz) cream of chicken soup Or use your favorite creamy alternative.
  • 1/2 cup chicken broth
  • 1 cup shredded cheese (cheddar or your choice) Other cheeses can be substituted.
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 cup frozen mixed vegetables Carrots and peas work well.
  • 1 teaspoon dried thyme (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even cooking.
  2. In a pot, boil the diced sweet potatoes for about 10 minutes or until tender. Drain and set aside.
  3. In a large mixing bowl, combine the chopped cooked chicken, cream of chicken soup, chicken broth, diced onion, garlic powder, salt, and pepper. Stir until well mixed.
  4. Gently fold in the sweet potatoes and frozen mixed vegetables, ensuring everything is well incorporated.
  5. Pour the mixture into a greased 9x13-inch casserole dish and spread it out evenly.
  6. Sprinkle the shredded cheese on top for a delicious melt-in-the-mouth experience.
  7. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
  8. Let it cool for a few minutes before serving to enjoy your delicious casserole.

Notes

For easy ingredient substitutions, feel free to swap chicken for turkey or chickpeas for a vegetarian option. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. When reheating, thaw overnight in the fridge and bake at 350°F until heated through.