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Cheesy Chicken and Sweet Potato Casserole


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  • 3 lb sweet potatoes
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 cups half-and-half
  • 8 oz Gruyère or Swiss cheese, shredded (2 cups)
  • 3 cups fresh kale, coarsely chopped
  • 2 cups shredded cooked chicken


Servings 6
Preparation time 25mins
Cooking time 120mins
Adapted from


Step 1

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices.
3. Meanwhile, in 2-quart 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 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese.
4. In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
5. Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.

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