Cheesy chicken and sweet potato casserole - Le Coup de Grâce

Cheesy chicken and sweet potato casserole

Preparation :30 min Cooking :1h30 min
Difficulty :easy
Servings :6

Cheese, chicken, sweet potatoes … The mix of flavours is really perfect ! It’s simple, comforting and it allows us to breathe on week nights !


  • 600 g Exceldor chicken breasts, cut into large cubes
  • 2 medium Russet potatoes, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup (125 ml) 15% cream
  • 1/4 cup (65 ml) olive oil
  • 1/2 tablespoon (8 ml) paprika
  • 1/2 tablespoon (8 ml) Provence herbs
  • 2 green onions, thinly sliced
  • 340 g Louis Cyr strong cheese from Fromagerie Bergeron, grated
  • Salt and ground pepper


  • Preheat the oven to 350 ° F (180 ° C).
  • In a saucepan filled with boiling water, cook Russet potatoes for 3 to 4 minutes. Pour into a colander, drain and throw into a large bowl.
  • Add sweet potatoes, bacon, cream, olive oil, spices, chicken, green onion and half of the cheese. Season with salt and pepper and mix well.
  • Pour into a Pyrex baking dish and spread evenly. Cover with foil and bake for 1 hour.
  • Remove the aluminum foil and continue cooking for 20 minutes.
  • Add remaining cheese on top and broil until cheese is golden. Let stand a few minutes before serving.
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Our wine stewards suggest


It smells good like pear and hazelnut... The coated texture from this American chardo will pair perfectly with the creamy side of this dish.


This white Belgian beer flavoured with lemon peels and chamomile offers notes of lemon, ginger and pepper that will enhance the aromas of the dish. Its light acidity will remind you that of the cream.

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