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Sweet Potato Chicken Casserole

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  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 1/2 Tbsp. (22 mL) Becel® Buttery Taste margarine*, divided
  • 2 cloves garlic, chopped and divided
  • 1 large sweet potato, peeled and cut into 1/2-inch /1.5 cm pieces (about 2 cups/500 mL)
  • 2 cups (500 mL) water
  • 1 cup (250 mL) 2% milk
  • 2 large leaves kale, stems removed and sliced (about 2 cups/500 mL)
  • 1 package Knorr® Cream of Leek Dry Soup Mix
  • 1 package (340 g) refrigerated biscuits, separated and quartered

NUTRITIONAL INFORMATION

 

Amount per serving

Calories460
Calories from Fat120
Total Fat14g
Saturated Fat4g
Trans Fat0g
Cholesterol55mg
Sodium1230mg
Total Carbs54g
Dietary Fiber4g
Sugars11g
Protein28g
Calcium10%
Iron15%
Vitamin C20%
Vitamin A170%

  • 1 Preheat oven to 425°F (220°C). Season chicken, if desired, with salt and pepper. Melt 1/2 Tbsp. (7 mL) margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until golden brown, about 4 minutes, adding 1 clove garlic during last 30 seconds of cook time. Remove chicken and garlic; set aside.
  • 2 Melt 1/2 Tbsp. (7 mL) margarine in same skillet over medium-high heat and cook sweet potatoes, stirring frequently, until golden, about 4 minutes. Stir in water, milk, kale and Knorr® Cream of Leek Dry Soup Mix and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Stir in chicken and garlic; immediately pour into shallow 2-qt. (2 L) baking dish.
  • 3 Melt remaining 1/2 Tbsp. (7 mL) margarine in medium microwave-safe bowl. Stir in remaining 1 clove garlic and biscuits and toss to coat. Top chicken mixture with biscuits and bake 20 minutes until bubbling and biscuits are browned.