Chicken and Sweet Potatoes Casserole
Elevate your weeknight dinner game with this hearty and wholesome Chicken and Sweet Potatoes Casserole. Packed with tender chunks of roasted sweet potatoes, seared chicken breast, vibrant baby spinach, and a creamy homemade cheese sauce, this comforting dish is layered with flavor in every bite. The blend of garlic, paprika, and thyme infuses earthy, savory warmth, while melted mozzarella and Parmesan provide a golden, bubbly topping. Perfect for meal prep or family dinners, this casserole is a one-dish wonder that’s easy to make and irresistibly delicious. Serve it up straight from the oven for a satisfying meal that’s both nutritious and indulgent!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded Parmesan cheese
- 0.5 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or a light coating of olive oil.
Step 2
Peel and dice the sweet potatoes into bite-sized cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with garlic powder, paprika, half the salt, and half the black pepper. Toss to coat evenly.
Step 3
Roast the sweet potatoes in the preheated oven for 25 minutes, stirring halfway through, until just fork-tender. Remove from the oven and set aside.
Step 4
While the sweet potatoes are roasting, season both sides of the chicken breasts with the remaining salt and black pepper. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
Step 5
Sear the chicken breasts for 4-5 minutes on each side until golden brown but not fully cooked through. Remove from the skillet and let rest on a cutting board for 5 minutes before slicing into thin strips.
Step 6
In the same skillet (don’t clean it), add the butter and melt over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
Step 7
Gradually whisk in the milk, stirring until smooth. Bring the mixture to a gentle simmer and cook until thickened, about 3-4 minutes. Remove from heat and stir in half of the mozzarella cheese and half of the Parmesan cheese until melted and combined.
Step 8
Spread the roasted sweet potatoes evenly in the greased casserole dish. Layer the baby spinach on top, followed by the sliced chicken breast.
Step 9
Pour the cheese sauce evenly over the top, ensuring it spreads to cover the layers below.
Step 10
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the casserole.
Step 11
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Step 12
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with additional thyme if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1186.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2047.6 |
| Total Fat 103.9g | 0% |
| Saturated Fat 45.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 489.1mg | 0% |
| Sodium 4404.1mg | 0% |
| Total Carbohydrate 108.3g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 23.9g | |
| Protein 166.9g | 0% |
| Vitamin D 57.2IU | 0% |
| Calcium 1666.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1200.6mg | 0% |
Source of Calories