Cheesy chicken and sweet potato casserole

  • Preparation 30 min
  • Cooking 1 h 30 min
  • Servings 6
  • Freezing Absolutely

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Ingredients

  • 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
  • 600 g Exceldor chicken breasts, cut into large cubes
  • Salt and ground pepper

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Preparation

  • 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, 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 30 minutes.
  • Remove the aluminum foil, add chicken and mix. Continue cooking for 30 minutes or until chicken is cooked and potatoes tender.
  • Add remaining cheese on top and broil until cheese is golden. Let stand a few minutes before serving.