Midwestern Chicken and Sweet Potato Casserole

A classic American comfort food, this casserole is a staple of the Midwest. With its rich flavors and satisfying texture, it's sure to become a family favorite.

🛒 Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups large sweet potatoes
• 1/2 cup unsalted butter
• 2 tbsp all-purpose flour
• 1 cups milk
• 1 cup sharp cheddar cheese
• 1 can canned diced tomatoes
• 1 tsp kosher salt
• 2 tsp black pepper
• 1 tbsp fresh thyme
• 1 tsp garlic powder

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C).

2. 2

   Step 2: Peel and dice the sweet potatoes, then boil them in a large pot of salted water until tender. Drain and set aside.

3. 3

   Step 3: In a large skillet, melt the butter over medium heat. Add the flour and whisk to make a roux, cooking for 1-2 minutes.

4. 4

   Step 4: Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, stirring occasionally.

5. 5

   Step 5: Stir in the cheddar cheese until melted and smooth. Season with salt, pepper, and thyme.

6. 6

   Step 6: Cut the cooked chicken into 1-inch pieces and add to the skillet with the cheese sauce. Toss to coat.

7. 7

   Step 7: Transfer the chicken and sweet potatoes to a 9x13-inch baking dish.

8. 8

   Step 8: Pour the remaining cheese sauce over the top of the casserole and sprinkle with additional thyme if desired.

9. 9

   Step 9: Cover the dish with aluminum foil and bake for 25 minutes.

10. 10

    Step 10: Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is hot and bubbly.

💡 Pro Tips

To avoid a soggy casserole, make sure to cook the sweet potatoes until tender before assembling the dish. Also, don't overmix the cheese sauce, as it can become too thick and sticky. Store leftover casserole in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving