CHEESY CHICKEN AND SWEET POTATO CASSEROLE

COLLABO CASSEROLE POULET

In collaboration with
Samuel Joubert, Le Coup de Grâce

6 and more Portions
30 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

CHEESY CHICKEN AND SWEET POTATO CASSEROLE

600 g Exceldor chicken breasts, cut into large dice On sale
  • 2 medium Russet potatoes, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup (125 ml) 15% cream
  • 1/4 cup (65 ml) olive oil
  • 1/2 tbsp. (8 ml) paprika
  • 1/2 tbsp. (8 ml) Herbes de Provence
  • 2 green onions, thinly sliced
  • 340 g Louis Cyr strong cheese from Fromagerie Bergeron, grated
  • Salt and ground pepper

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.