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Cheesy Chicken and Sweet Potato Casserole

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By Pillsbury Kitchens
Updated Dec 15, 2017
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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.

More About This Recipe

  • The fall and winter seasons are prime time for comfort food, but sometimes those creamy pasta casseroles can get a little heavy. This chicken and sweet potato casserole is a great alternative for when you’re looking for something that’s delicious and comforting, but a little better for you. It’s packed with kale and sweet potatoes, which means it’s chock-full of nutrients. Just one sweet potato (skin included) is an excellent source of beta-carotene, vitamin C and fiber—and it’s low in calories! Similarly, kale is a low-calorie vegetable and is considered one of the most nutrient-rich foods out there loaded with vitamins, minerals and fiber. Sweet potatoes taste delicious when combined with the kale, chicken and Gruyere cheese in this recipe, but it’s not the only dish we have that pairs this unlikely combo together—we have plenty more chicken and sweet potato recipes, casseroles and many more easy meals that start with colorful sweet potatoes that are equally as tasty. If you’re a first-time sweet potato cooker, read through our comprehensive article on how to cook sweet potatoes.

Cheesy Chicken and Sweet Potato Casserole

  • Prep Time 25 min
  • Total 2 hr 30 min
  • Ingredients 9
  • Servings 6
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Ingredients

  • 3 lb sweet potatoes
  • 1/3 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 cups half-and-half
  • 8 oz Gruyère or Swiss cheese, shredded (2 cups)
  • 3 cups fresh kale, coarsely chopped
  • 2 cups shredded cooked chicken

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.

Nutrition

670 Calories
41g Total Fat
31g Protein
43g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
24g
118%
Trans Fat
1 1/2g
Cholesterol
155mg
51%
Sodium
1070mg
45%
Potassium
900mg
26%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
21%
Sugars
12g
Protein
31g
% Daily Value*:
Vitamin A
500%
500%
Vitamin C
10%
10%
Calcium
60%
60%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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