Chicken, Sweet Potato, and Bacon Casserole
User Reviews
5
10 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 to 6 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
American
Chicken, Sweet Potato, and Bacon Casserole
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This casserole features tender chunks of seasoned chicken breast combined with sliced sweet potatoes and onions, layered with smoked bacon and a creamy gruyere cheese sauce. The dish is richly flavored with dried thyme and sage herbs and finished with optional fresh herb garnishes. Baking the ingredients together melds their savory and sweet flavors, resulting in a comforting, visually appealing casserole with browned edges and a cheesy top.
Description
The Chicken, Sweet Potato, and Bacon Casserole brings together boneless chicken breast pieces, sliced sweet potatoes, and red or sweet onion strips seasoned with dried thyme, sage, salt, and pepper. The chicken is lightly seared to develop color but not fully cooked before assembling in a buttered baking dish. Smoked bacon adds a smoky depth and textural contrast. A simple sauce made with butter, flour, milk, and grated gruyere cheese is prepared to coat the casserole, enriching the mixture with creaminess and a nutty cheese flavor. The layers bake at 350°F until the chicken is cooked through and the sweet potatoes are tender.
This casserole works well as a hearty main dish suitable for family dinners. Its balanced components combine protein, starch, and vegetables, while the herbs and cheese elevate the flavor profile. Fresh thyme or sage sprigs may be used as a garnish for added color and aroma.
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Ingredients
- Four (8-ounce) chicken breast boneless, skinless, halves
- 1 tablespoon thyme dried
- 1 1/2 teaspoon sage dried
- kosher salt
- 1 teaspoon black pepper freshly ground
- 12 ounces sweet potato about 1
- 1 medium onion red or sweet
- 5 tablespoons extra-virgin olive oil
- 1/2 cup chicken stock or canned chicken broth, homemade
- 1/4 cup white wine dry
- 5 lices smoked bacon good-quality
- 1 tablespoon butter plus more for the baking dish, unsalted
- 1 tablespoon all-purpose flour
- 1 cup milk whole
- 1/3 cup gruyere cheese grated
- sage for garnish (optional, fresh sprigs
- fresh thyme for garnish (optional, sprigs
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
(80%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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