Chicken Sweet Potato And Bacon Casserole Recipe 425 Recipes

CHICKEN, SWEET POTATO AND BACON CASSEROLE RECIPE - (4.2/5)

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°. Generously butter a 9-by-13-inch, or a shallow 3-quart baking dish. Pat the chicken dry with paper towels. Place a chicken breast on a work surface and, with a sharp knife held parallel to the surface, cut the breast in half horizontally. Repeat with the remaining breasts. You will have 8 chicken pieces. In a small bowl, mix together the thyme, sage, 1 teaspoon salt and the pepper. Set aside 1 teaspoon of this seasoning. Season both sides of each piece of the chicken with the remaining mixture. Peel the sweet potatoes and cut into 1/4-inch-thick rounds. Stack several rounds on top of each other and cut into 1/4-inch-wide strips. Peel the onion, halve through the root end and slice into 1/4-inch-wide strips. Heat 3 tablespoons of the olive oil until hot in a large frying pan over medium heat. Add the chicken breasts and sauté until lightly browned, 2 to 3 minutes per side. Remove the chicken to the prepared baking dish. Add the chicken broth and wine to the pan and whisk to scrape up any browned bits on the bottom. Cook, stirring, until the liquid has reduced to 1/4 cup, 3 to 4 minutes. Pour over the chicken breasts. In the same frying pan set over medium heat, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop coarsely. Discard all but 1 tablespoon of the drippings in the pan and add the remaining 2 tablespoons of olive oil. Set the frying pan over medium heat, and when hot, add the sweet potatoes and onion and sauté, stirring, until softened, 7 to 8 minutes. Season the vegetables with salt and spoon them over the chicken. Sprinkle with the bacon. (The casserole can be prepared up to this point 1 day ahead. Cool, cover and refrigerate. Bring to room temperature for 30 minutes before proceeding.) Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 1/2 to 2 minutes. Gradually whisk in the milk and the reserved 1 teaspoon of seasoning. Bring the mixture to a gentle boil, whisking constantly and cook until it thickens enough to coat the back of a spoon, about 3 minutes. Taste the sauce and season with salt, if needed. (The sauce can be prepared 1 day ahead; cool, cover and refrigerate separately from the baking dish. Gently reheat over low temperature.) Drizzle the sauce over the ingredients in the casserole and sprinkle with the Gruyère. Cover the casserole loosely with a sheet of foil. Bake the casserole until the chicken is cooked through and tender, about 20 minutes. Remove from the oven and cool the casserole for 5 minutes. If desired, garnish the center of the dish with some sage and thyme sprigs before serving.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

CHICKEN, SWEET POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 350°F (180°C) and adjust the oven rack to the middle position. Generously butter a 9-by-13-inch baking dish or shallow 3-quart casserole dish.
• Pat the chicken dry with paper towels. Either chop the chicken breasts into 1-inch chunks or place each chicken breast on a work surface and, using a sharp knife held parallel with the surface, cut the breast in half horizontally to create 8 chicken pieces. In a small bowl, mix together the thyme, sage, 1 teaspoon salt, and pepper. Set aside 1 teaspoon herb mixture. Season the chicken on all sides with the remaining herb mixture.
• Peel the sweet potatoes and cut into 1/4-inch-thick rounds. Stack several rounds on top of each other and cut into 1/4-inch-wide strips. Peel the onion, halve through the root end, and slice into 1/4-inch-wide strips.
• In a large skillet over medium heat, warm 3 tablespoons oil until hot. Add the chicken and sauté until lightly browned but not cooked through, 2 to 3 minutes per side. Remove the chicken to the prepared baking dish. Add the chicken broth and wine to the skillet and whisk to scrape up any browned bits on the bottom. Cook, stirring until the liquid has reduced to 1/4 cup, 3 to 4 minutes. Pour over the chicken breasts.
• In the same skillet set over medium heat, fry the bacon until crisp, 5 to 10 minutes. Drain on paper towels and, when cool, chop coarsely. Pour off all but 1 tablespoon drippings and reserve for another use. To the drippings in the skillet add the remaining 2 tablespoons olive oil. Place the skillet over medium heat, and when hot, add the sweet potatoes and onion and sauté, stirring, until softened, 7 to 8 minutes. Season the vegetables with salt and spoon them over the chicken. Sprinkle with the bacon.
• In a medium saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 1/2 to 2 minutes. Gradually whisk in the milk and the reserved 1 teaspoon of seasoning. Bring the mixture to a gentle boil, whisking constantly, and cook until it thickens enough to coat the back of a spoon, about 3 minutes from the time the sauce begins to boil. The sauce will be quite thick. Taste the sauce and season with salt if needed. Dab the sauce over the ingredients in the casserole and sprinkle with the Gruyère. Cover the casserole loosely with a sheet of foil.
• Bake the casserole until the chicken is cooked through and tender, 20 to 30 minutes. Remove from the oven and let cool for 5 minutes before bringing it to the table. If desired, garnish the center of the dish with some sage and thyme sprigs before serving.

SPICY SWEET POTATO AND BACON CASSEROLE

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.
• Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.
• Cook the onion until softened, about 5 minutes.
• Add in the garlic and cayenne; cook until fragrant, about 30 seconds.
• Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.
• Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.
• Transfer the mixture to a 13 x 9 inch baking dish; top with the bread crumb mixture.
• Bake until the crumbs are golden brown, about 15 minutes.
• Cool 10 minutes, then sprinkle with the remaining scallion.
• Serve.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

CHEESY CHICKEN AND SWEET POTATO CASSEROLE RECIPE - (5/5)

Steps:

• 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.

CHICKEN AND SWEET POTATOES CASSEROLE

Steps:

• With the rack in the middle position, preheat the oven to 190 °C (375 °F).
• 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.
• Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.
• 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.
• Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes.
• This recipe freezes well.