Recipe of the Week: Chicken Sweet Potato Casserole

Nothing is better for winter than a warm, stick-to-your-ribs casserole. This delicious dish takes 10 minutes prep time, serves 4 and can earn you up to 856 Points!


  • 1.5 cups (12 ounces) Grilled & Ready® Oven Roasted Diced Chicken Breast (earn up to 850 Points)
  • 1-1/2 pounds sweet potatoes, 2-3 whole potatoes (earn 3 Points)
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth, unsalted
  • 6 ounces light spreadable Swiss cheese
  • 4 slices bacon, cooked, crumbled
  • 1 jalapeño pepper, seeded, diced
  • 1/4 cup green onion, sliced (earn 3 Points)


  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, jalapeño and cream mixture. Cover and bake for 20 minutes. Uncover, stir and bake for an additional 10-15 minutes. Top with green onions.

See full recipe here.

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