Chicken, Sweet Potato, and Bacon Casserole

Name: Chicken, Sweet Potato, and Bacon Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: Four (8-ounce) boneless, skinless chicken breast halves; 1 tablespoon dried thyme; 1 1/2 teaspoon dried sage; kosher salt; 1 teaspoon freshly ground black pepper; 12 ounces sweet potatoes; 1 medium red onion or sweet onion; 5 tablespoons extra-virgin olive oil; 1/2 cup homemade chicken stock or canned chicken broth; 1/4 cup dry white wine; 5 lices good-quality smoked bacon; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk; 1/3 cup grated gruyere cheese; fresh sage sprigs; fresh thyme sprigs

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 to 6 servings
Calories
445 kcal
Course
Main Course
Cuisine
American

Chicken, Sweet Potato, and Bacon Casserole

Iris Warren

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This chicken, sweet potato, and bacon casserole is comfort food personified. Herbed chicken breasts, sweet potatoes, bacon, sautéed red onion, and Gruyère cheese are mixed together and baked. Weeknights, weekends, dinner for company. It does it all.

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Ingredients

Servings

Four (8-ounce) boneless, skinless chicken breast halves
1 tablespoon dried thyme
1 1/2 teaspoon dried sage
kosher salt
1 teaspoon freshly ground black pepper
12 ounces sweet potatoes (about 1)
1 medium red onion or sweet onion
5 tablespoons extra-virgin olive oil
1/2 cup homemade chicken stock or canned chicken broth
1/4 cup dry white wine
5 lices good-quality smoked bacon
1 tablespoon unsalted butter plus more for the baking dish
1 tablespoon all-purpose flour
1 cup whole milk
1/3 cup grated gruyere cheese
fresh sage sprigs for garnish (optional)
fresh thyme sprigs for garnish (optional)

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Instructions

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.

Nutrition Information

Show Details

Serving 1portion Calories 445kcal (22%) Carbohydrates 31g (10%) Protein 15g (30%) Fat 29g (45%) Saturated Fat 8g (40%) Monounsaturated Fat 16g Trans Fat 1g Cholesterol 42mg (14%) Sodium 505mg (21%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 445 kcal

% Daily Value*

Serving	1portion
Calories	445kcal	22%
Carbohydrates	31g	10%
Protein	15g	30%
Fat	29g	45%
Saturated Fat	8g	40%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	42mg	14%
Sodium	505mg	21%
Fiber	4g	16%
Sugar	11g	22%