This casserole takes comfort food to a whole new level. Tender sweet potatoes, chicken and kale are the coziest combination when paired with tangy Gruyère or Swiss cheese.
Ingredients
- 3lb sweet potatoes
- 1/3cup butter
- 1/4cup all-purpose flour
- 1teaspoon salt
- 1/4teaspoon ground pepper
- 3cups half-and-half
- 8oz Gruyère or Swiss cheese, shredded (2 cups)
- 3cups fresh kale, coarsely chopped
- 2cups shredded cooked chicken
Steps
- 1Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- 2Pierce 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.
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.
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.
Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.
TIPS
Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.
Hold the chicken, and turn this into an easy side dish for the holidays!
