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A recipe from Samuel Joubert Le Coup de Grâce

Cheesy Chicken and Sweet Potato Casserole

  • 6 servings
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Ingredients

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Directions

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  1. Preheat oven to 350°F (180°C).
  2. In a pot of boiling water, cook the Russet potatoes for 3 to 4 minutes. Tip into a colander, drain, and then place in a large bowl.
  3. To the same bowl, add sweet potatoes, cream, olive oil, spices, chicken, green onion, and half the cheese. Add salt and pepper, then mix well.
  4. Pour mixture into a Pyrex-style baking dish and spread evenly. Cover with aluminum foil and bake for 1 hour.
  5. Remove aluminum foil and continue cooking for 20 minutes.
  6. Top with remaining cheese and broil until golden brown. Let stand for a few minutes before serving.
You can also use

Precut diced chicken