Chicken and Sweet Potatoes Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A recipe from Ricardo. Ingredients:
1 tablespoon olive oil |
4 carrots, thinly sliced |
1 large red bell pepper, thinly sliced |
1 leek, thinly sliced |
2 1/2 cups cooked chicken, finely chopped |
salt and pepper |
3 tablespoons butter |
3 tablespoons flour |
2 cups chicken broth |
2 cups peeled and grated sweet potatoes (about 1) |
2 cups shredded mozzarella cheese |
salt and pepper |
Directions:
1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
2. In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.
3. Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.
4. Sauce: In a saucepan, melt the butter. Add the flour and cook while stirring for 1 minute. Gradually add the broth, stirring constantly with a whisk or a wooden spoon. Cook over medium heat until the sauce thickens. Pour over the chicken.
5. Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes.
6. This recipe freezes well.
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