Cheesy Chicken and Sweet Potato Casserole

This meal came about as a result of the intersection of our need to finish the Sweet Potatoes our neighbors gave us and our desire to have more of the Havarti that my wife’s grandpa gave us. Since we hadn’t made a casserole in a little while, this seemed like a natural choice. We weren’t entirely sure how using raw shredded sweet potatoes would work, but they braised really well in the cheesy liquid from the chicken and vegetables…and everything stayed together for scooping (almost like a lasagna) into squares.

One of the best parts of this meal is that you can prep everything ahead of time and throw it in the oven about 30-40 minutes before you want to eat for a quick/no hassle weekday meal! The other of the best parts is that you can completely customize this with different cheese selections and vegetable choices.

Time: 60 Minutes


  • Chicken Breast
  • Cheese of your Choice. We are using Havarti, but cheddar or any salty cheese that melts well would work too.
  • Sweet Potatoes
  • Any seasonings you like. We are using garlic powder, red pepper flakes, and salt.
  • Vegetables of your choice. We are using Brussels Sprouts and Onions.
  • Milk
  • Butter/Flour (Equal proportions)


  • Preheat your oven to 425 degrees F, and give a baking dish a light oil spray on the bottom and edges.
  • Prep your casserole topping ingredients:
    • Shave your Brussels sprouts, and dice your onions. Set aside together.
    • Cut your cheese into small chunks, and set aside in a separate bowl.
    • Thinly slice your chicken breast (easiest if it is partially frozen, but that’s not necessary).
  • Melt some butter in a large pan, and when it’s hot, add your onions, Brussels sprouts, and chicken to the pan, and sautéed until the chicken is no longer pink and your onions/Brussels sprouts have begun to brown.
  • As your chicken and veggies cook, peel your sweet potatoes, and shred them with a food processor grating plate. (You can also use a box grater, but your arm may fall off midway through). Then spread your grated potatoes in the bottom of your casserole dish.
  • Turn your attention back to your chicken and veggies. Add your seasonings, and sprinkle your flour atop. Stir to combine, and allow to cook for another minute or two.
  • Pour in your milk, and mix in your cheese until everything melts and thickens.
  • Spread your cheesy chicken atop your shredded potatoes.
  • Cover with foil, and bake for 35 minutes. Remove the foil, and bake for another 5-10 minutes.
  • Plate, devour, and enjoy!

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