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Cheesy Chicken and Sweet Potato Casserole

Cheesy chicken and sweet potato casserole bakes tender sweet potato cubes in a creamy cheddar sauce, then gets topped with shredded chicken and more cheese. It’s an easy oven-baked dinner with a bubbly, golden top and a fork-tender center.
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Prep Time 15 minutes
Cook Time 59 minutes
resting 10 minutes
Total Time 1 hour 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup sharp cheddar cheese shredded, divided
For the casserole
  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 3 cup chicken cooked, shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cheese sauce
  1. Heat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the milk and chicken broth.
  6. Add the garlic powder, salt, and pepper.
  7. Cook, whisking often, for 4–6 minutes until thickened.
  8. Remove from the heat and stir in 1 cup of the cheddar until melted.
Assemble and bake
  1. Spread the sweet potatoes in the prepared baking dish and pour the cheese sauce evenly over them.
  2. Cover tightly with foil and bake for 30–40 minutes, until a fork easily pierces the potatoes.
  3. Remove the foil and stir in the chicken.
  4. Sprinkle the remaining 1 cup cheddar over the top.
  5. Bake uncovered for 15–20 minutes, until the cheese is bubbly and the center reaches 165°F.
  6. Let the casserole rest for 10 minutes before serving.

Notes

Cut the sweet potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for 3–4 days; this casserole can be frozen. For a gluten-free version, use a 1:1 gluten-free flour blend in the cheese sauce.