Post by canefan on Jun 23, 2022 11:08:52 GMT -5
Damn this is good.
andouille sausage
This casserole takes comfort food to a whole new level. Tender sweet potatoes, chicken and kale are the coziest combinations when paired with tangy Gruyère or Swiss cheese.
By Pillsbury Kitchens Updated Dec 15, 2017
Ingredients
3 lb sweet potatoes
1/3 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
3 cups half-and-half
8 oz Gruyère or Swiss cheese, shredded (2 cups)
3 cups fresh kale, coarsely chopped (We don't like Kale and substituted Fresh Baby Spinach)
2 cups shredded cooked chicken (we used a rotisserie chicken from Publix)
We also added in one and one half links of andouille sausage, sliced
Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices.
3
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk. Cook until smooth and bubbly, stirring frequently. Gradually stir in half-and-half, stirring frequently, 5 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese.
4
In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
5
Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.
My wife has made this for others three times now and they all go wild over it.
Link to online recipe with pictures: www.pillsbury.com/recipes/cheesy-chicken-and-sweet-potato-casserole/0007d1ab-a3d2-4f10-b426-8684d17096ca
andouille sausage
This casserole takes comfort food to a whole new level. Tender sweet potatoes, chicken and kale are the coziest combinations when paired with tangy Gruyère or Swiss cheese.
By Pillsbury Kitchens Updated Dec 15, 2017
Ingredients
3 lb sweet potatoes
1/3 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
3 cups half-and-half
8 oz Gruyère or Swiss cheese, shredded (2 cups)
3 cups fresh kale, coarsely chopped (We don't like Kale and substituted Fresh Baby Spinach)
2 cups shredded cooked chicken (we used a rotisserie chicken from Publix)
We also added in one and one half links of andouille sausage, sliced
Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices.
3
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk. Cook until smooth and bubbly, stirring frequently. Gradually stir in half-and-half, stirring frequently, 5 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese.
4
In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
5
Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.
My wife has made this for others three times now and they all go wild over it.
Link to online recipe with pictures: www.pillsbury.com/recipes/cheesy-chicken-and-sweet-potato-casserole/0007d1ab-a3d2-4f10-b426-8684d17096ca
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