Cheesy Chicken and Sweet Potato Casserole

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 3 cups Kale, fresh
  • 3 lb Sweet potatoes

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Pepper, ground
  • 1 tsp Salt

• Dairy

  • 1/3 cup Butter
  • 8 oz Gruyere or swiss cheese
  • 3 cups Half and half

Found on pillsbury.com

Description

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

Directions

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

Nutrition