Creamy sweet potato and crispy bacon adds a new dimension to the traditional chicken casserole.
  • Prep Time 0 minutes
  • Cook Time 0 minutes
  • Serves 0
  • Calories
  • Calories
  • Total Fat 0 g
  • Cholesterol 0 mg
  • Sodium 0 mg
  • Total Carbohydrate 0 g
  • Protein 0 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 12 ounces Fully Cooked Refrigerated Grilled Chicken Breast Strips
  • 1-1/2 pound sweet potatoes, 2-3 whole potatoes
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth, unsalted
  • 6 ounces light spreadable Swiss cheese
  • 4 slices bacon, cooked, crumbled
  • 1 jalapeno pepper, seeded, diced
  • 1/4 cup green onion, sliced

Cooking Instructions

  1. Preheat oven to 375°F.
  2. Peel potatoes and boil for 20-30 minutes or until tender when tested with fork.  Drain and cool.  Once cooled cut potatoes into 1" cubes and place into a 9"x13" baking dish.
  3. While potatoes are cooking, heat cream and chicken stock in a small sauce pan over medium-high heat.  Bring to a boil.  Reduce mixture by half, continuously whisking to prevent burning, this will take approximately 5-7 minutes.  Remove from heat and stir in cheese until melted. 
  4. Top potatoes with chicken, bacon, jalapeno and cream mixture.  Cover and bake for 20 minutes.  Uncover, stir and bake for an additional 10-15 minutes.  Top with green onions. 
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