Weekly ReaderRECIPECheesy Chicken andSweet PotatoCasserolePrep Time: 30 mins; Cook Time: 45 mins;Total Time: 1 hr & 15 mins; Serves: 6INGREDIENTS3 lb sweet potatoes1/3 cup butter1/4 cup all-purpose flour1 teaspoon salt1/4 teaspoon ground pepper3 cups half-and-half8 oz Gruyere or Swiss cheese, shredded (2 cups)3 cups fresh kale, coarsely chopped2 cups shredded cooked chickenINSTRUCTIONS1. Heat oven to 350°F. Spray 13x9-inch (3-quart)glass baking dish with cooking spray.2. Pierce sweet potatoes with fork; place on cookiesheet. Bake 50 to 60 minutes or until potatoes can beeasily pierced with a knife. Cool 20 minutes. Peelpotatoes; cut each into 1/4-inch slices3. Meanwhile, in 2-quart saucepan, melt butter overmedium heat. Stir in flour, salt and pepper usingwhisk. Cook until smooth and bubbly, stirringfrequently. Gradually stir in half-and-half, stirringfrequently, 5 to 7 minutes or until slightly thickened.Stir in 1 cup of the cheese4. In large bowl, toss potatoes, half-and-half mixture,kale and chicken until well coated. Spoon into bakingdish. Sprinkle with remaining 1 cup cheese5. Bake 25 to 30 minutes or until thoroughly heatedand cheese is melted. Let stand 15 minutes beforeservingSbmittedly ssanRWeekly Reader Recipe sponsored byThe Hardware SaeGRONISfor CdSHEARD JARE517 CherokeeLeavenworth, KS1682-1384

Date: May 18, 2017

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Weekly Reader RECIPE Cheesy Chicken and Sweet Potato Casserole Prep Time: 30 mins; Cook Time: 45 mins; Total Time: 1 hr & 15 mins; Serves: 6 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 Gruyere or Swiss cheese, shredded (2 cups) 3 cups fresh kale, coarsely chopped 2 cups shredded cooked chicken INSTRUCTIONS 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 Sbmittedly ssanR Weekly Reader Recipe sponsored by The Hardware Sae GRONIS for CdS HEARD JARE 517 Cherokee Leavenworth, KS1682-1384

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