This chicken and sweet potato casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition, and 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 and fresh, crisp green vegetables.
- 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
- ¼ cup half-and-half or light cream
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until just starting to turn golden. Mix in sweet potatoes and carrots; cook and stir for a few minutes, until lightly browned.
Move vegetables to the side of the pan, leaving the center clear. Add chicken; cook and stir until seared on all sides. Sprinkle flour on top and stir to combine. Gradually stir in chicken stock, scraping any bits of food from the bottom of the pan while you do this. Stir in wine. Transfer to a casserole dish and cover with a lid.
Bake for 1 hour in the preheated oven. Remove and let it cool just a little before stirring in cream (or else it may curdle).
Preparation time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Servings: 4 – Yield: –