Sweet Potato and Chicken Cottage Casserole
A hearty sweet potato and chicken cottage casserole topped with creamy mashed sweet potatoes, perfect for a comforting family dinner.
20 min
Prep
25 min
Cook
4
Serves
420
Calories
Macros · per serving
28g protein
50g carbs
12g fat
Ingredients
For 4 servings
- 4 sweet potato
- 500 g chicken breast
- 2 tbsp olive oil
- 1 onion
- 2 carrot
- 1 cup frozen peas
- 2 clove garlic
- 1 cup chicken broth
- 2 tbsp butter
- 0.5 cup milk
- salt — to taste
- black pepper — to taste
- 1 tsp dried thyme
Instructions
- 1
Peel and chop the sweet potatoes into chunks. Boil in salted water for 15 minutes or until tender, then drain.
- 2
Mash the sweet potatoes with butter, milk, salt, and pepper until smooth and set aside.
- 3
Preheat the oven to 375°F (190°C).
- 4
Dice the chicken breast into bite-sized pieces. Season with salt and pepper.
- 5
In a large pan, heat olive oil over medium heat. Add diced onion and sliced carrot; sauté until softened, about 5 minutes.
- 6
Add garlic and cook for another minute. Add chicken, and cook until browned on all sides, about 5 minutes.
- 7
Stir in peas, chicken broth, and thyme. Simmer for 5 minutes until slightly thickened.
- 8
Transfer the chicken mixture into a baking dish. Spread the mashed sweet potatoes evenly over the top.
- 9
Bake in the preheated oven for 20 minutes or until the top begins to brown.
- 10
Let cool slightly before serving.
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