Chicken & Sweet Potatoes
Submitted by funky chefs
Spiced mashed sweet potatoes form a golden ring around a creamy chicken and water chestnut filling in this cozy low-calorie casserole. Cinnamon, nutmeg, and brown sugar make the sweet potatoes sing.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minPicture this: a ring of cinnamon-spiced mashed sweet potatoes cradling a creamy chicken filling right in the center of your casserole dish.
It’s part comfort food, part showpiece, and it comes together in under an hour.
The sweet potatoes get their warmth from brown sugar, nutmeg, and a splash of evaporated milk, while the chicken simmers in a velvety cream sauce with crunchy water chestnuts for texture.
Bring this to a potluck and people will think you fussed for hours.
Kitchen Tips
- Spread the mashed sweet potatoes in an even ring around the edge of the dish so the chicken filling stays corralled in the center.
- Use leftover roasted or rotisserie chicken to cut the prep time down even further.
- Water chestnuts add a welcome crunch against the soft sweet potatoes and creamy chicken. Don’t skip them.
- Let the casserole rest for 5 minutes after baking so the filling sets and doesn’t run when you serve it.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk.
Spread around the inside edge of a round 10 inch casserole, forming a ring.
In a medium size non stick skillet, heat broth over low heat.
Add onion and water chestnuts; cook until tender.
Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally.
Spoon chicken mixture into center of sweet potato ring in casserole.
Bake uncovered, 30 minutes or until bubbling.
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