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Chicken and Sweet Potato Bake

46 Reviews
97% would make this recipe again

A favourite all-in-one meal.

Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm
460 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1 onions, finely chopped 200 g
2 carrots, sliced into thin rounds 200 g
1 tbsp olive oil 15 mL
2 stalks celery, sliced into small pieces 140 g
Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp white flour (all purpose) 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 sweet potatoes, peeled then grated 360 g
1 1/2 cup Cheddar cheese, grated 120 g
salt [optional]
ground pepper to taste [optional]

Before you start

Make sure you have the precooked chicken available.

Method

  1. Preheat the oven to 190°C/375°F.
  2. Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces.
  3. Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
  4. While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
  5. Peel the sweet potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish.
  6. Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

Nutrition Facts Table

per 1 Serving (230g)

Amount

% Daily Value

Calories

460

Fat

23 g

36 %

Saturated 10.8 g
+ Trans 0.2 g

55 %

Cholesterol

90 mg

Sodium

500 mg

21 %

Carbohydrate

36 g

12 %

Fibre

6 g

25 %

Sugars

13 g

Protein

28 g

Vitamin A

242 %

Vitamin C

41 %

Calcium

28 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¾ servings
Grain Products : ¼ serving
Milk and Alternatives : ½ serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Source of  :
Copper, Vitamin D
Good source of  :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E
Excellent source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Meat and Alternatives 3
Fats 3

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Members' Reviews

46 Reviews (44 with rating only ) 97% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
AMPAINE
february 22, 2013

The recipe turned out exactly as prescribed however the combination of sweet potato and cheddar was simply not to our personal taste.

Useful 0
mayoff
february 26, 2009 | I would make this recipe again

This was spectacular. The combination of grated cheese and grated sweet potato was delicious. Will make this again.

Useful 0

This recipe is in the following categories

Poultry | Vegetables | Main courses/Entrées | High Iron | Halal | High Calcium | High Fibre | Diabetes-friendly | Bake

Top Reviews

View All Reviews
AMPAINE
february 22, 2013

The recipe turned out exactly as prescribed however the combination of sweet potato and cheddar was simply not to our personal taste.

Useful 0
mayoff
february 26, 2009 | I would make this recipe again

This was spectacular. The combination of grated cheese and grated sweet potato was delicious. Will make this again.

Useful 0