Sweet Potato Chicken Casserole

Sweet Potato Chicken Casserole
  • Sumo

I have no name for this recipe. It’s just a bunch of stuff that I put together and it tasted good. How’s that for descriptive? It was really easy to make and didn’t take much time in the kitchen. If you’ve been following this blog for any time at all, you know that I don’t do complicated.

A whole dinner in one dish

A whole dinner in one dish

Ingredients

  • 2 chicken breasts
  • 3 cups of Swiss chard (measured before cooking). Spinach can also be used as an alternative.
  • 2 cloves of garlic, crushed
  • 2 baked sweet potatoes
  • 3 ounces (90 grams) feta cheese, divided
  • salt and pepper to taste
  • 1-2 teaspoons coconut oil for browning the chicken
  • 1/4 cup pine nuts

What to do

  1. Dice up the chicken breasts into bite sized pieces.
  2. Cook the chicken in coconut oil over medium high heat until it’s cooked through and starting to brown. Salt and pepper to taste.

    Cook the diced chicken

    Cook the diced chicken

  3. Set chicken aside in a large mixing bowl.
  4. Cook the Swiss chard and crushed garlic in the same pan with the remains of the oil and the chicken drippings. It’s done when it’s wilted and soft.

    Swiss chard

    Swiss chard

  5. Add the chard to the bowl with the chicken.
  6. Peel the pre-baked sweet potatoes and add them to the bowl. I cooked mine earlier in the day.
  7. Crumble about 2 1/2 ounces of the feta cheese into the bowl and save the rest to crumble over the top of the casserole.
  8. Now mash everything in the bowl together with a fork until it’s well mixed.

    Now mash it together with a fork

    Now mash it together with a fork

  9. Spoon the mixture into a greased casserole dish and crumble the remaining feta cheese over the top.
  10. Sprinkle pine nuts over the casserole before placing it in the oven.
  11. Bake for 20-25 minutes in a pre-heated 200 C (400 F) oven. It’s done when the nuts have browned.
Hot from the oven

Hot from the oven

 

Sweet Potato Chicken Casserole

Yield: Two large servings

Ingredients

  • 2 chicken breasts
  • 3 cups of Swiss chard (measured before cooking)
  • 2 cloves of garlic, crushed
  • 2 baked sweet potatoes
  • 3 ounces (90 grams) feta cheese, divided
  • salt and pepper to taste
  • 1-2 teaspoons coconut oil for browning the chicken
  • 1/4 cup pine nuts

Instructions

  1. Dice up the chicken breasts into bite sized pieces.
  2. Cook the chicken in coconut oil over medium high heat until it's cooked through and starting to brown. Salt and pepper to taste.
  3. Set chicken aside in a large mixing bowl.
  4. Cook the Swiss chard and crushed garlic in the same pan with the remains of the oil and the chicken drippings. It's done when it's wilted and soft.
  5. Add the chard to the bowl with the chicken.
  6. Peel the pre-baked sweet potatoes and add them to the bowl. I cooked mine earlier in the day.
  7. Crumble about 2 1/2 ounces of the feta cheese into the bowl and save the rest to crumble over the top of the casserole.
  8. Now mash everything in the bowl together with a fork until it's well mixed.
  9. Spoon the mixture into a greased casserole dish and crumble the remaining feta cheese over the top.
  10. Sprinkle pine nuts over the casserole before placing it in the oven.
  11. Bake for 20-25 minutes in a pre-heated 200 C (400 F) oven. It's done when the nuts have browned.

Notes

You could use spinach instead of Swiss chard and you could use chopped hazelnuts instead of pine nuts. Leave out the feta cheese if you don't tolerate dairy. As an afterthought, I thought a dash of nutmeg would have gone really well in this dish.

http://swisspaleo.ch/sweet-potato-chicken-casserole/

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15 Comments

  1. Yum!! I LOVE sweet potatoes with all my heart! It’s weird though…I hated them before I changed the way I was eating. It’s crazy how your taste buds change!! Thank you for the recipe!!

    • I never used to like them either! I fed them to my daughter when she was a baby (she ate so many she was actually a little bit orange), but I never really ate them myself. Now, like you, I LOVE them!

  2. I made this tonight and it was amazing! The only problem was that I had hoped to have the left overs for lunch tomorrow, but my boyfriend and I didn’t leave a crumb. I’ll make 2 next time 😉

    • We didn’t have any left overs either 🙂

  3. This sounds amazing except for the feta cheese….isn’t dairy not paleo? Just curious! thanks

    • Hi Lizette,
      Dairy is a very grey area and many experts do consider it to be paleo providing it is full fat and comes from grass fed animals. I personally don’t include much dairy except for a little cheese sprinkled over something now and then. I would generally suggest leaving out all dairy for a full 30 days and then reintroducing it to see how you tolerate it if you are interested in having it once in a while. Google what Mark Sisson, Chris Kresser and Robb Wolf have to say about dairy for a more in depth look at it.

  4. I had sliced almonds and spinach on hand and it was so delicious!

    • Hi Suzanne,
      So glad you enjoyed it 🙂

  5. WOW this was awesome…and super easy! We aren’t paleos but are healthy eaters. I try to sneak in a paleo recipe a couple times a week only to have my hubby catch me and tell be he’d “rather not have that again,” but we both absolutely devoured this! Seriously, you could hear crickets a the dinner table. I used spinach because I had it around but will be trying the chard next time. And boy did it fill us up! I’m thinking this would be a great power breakfast leftover too. Thanks a bunch! Can’t wait to try some of your other recipes!

    • Hi Jessica,
      Wow! I’m so glad you and your husband like this recipe so much! Paleo recipes don’t have to be yucky, boring or complicated 😉 Thanks for taking the time to leave a comment!

  6. Looks amazing, Lisa! Can’t wait to try it out!

    • Hi Melissa!! Hope it turns out good for you if you try it 🙂

  7. Has anyone made it w/out cheese? Mine is cooking right now sans cheese and I hope it comes out ok.

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