Chicken and Sweet Potato Casserole
Chicken and Sweet Potato Casserole
Ingredients
- 1 tablespoon (15 ml) olive oil
- 4 carrots, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 leek, thinly sliced
- 2 1/2 cups (625 ml) cooked chicken, finely chopped
- Salt and pepper
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) flour
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) peeled and grated sweet potatoes (about 1)
- 2 cups (500 ml) shredded mozzarella cheese
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.
- Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.
Chicken and Sweet Potato Casserole