Author Notes
This recipe is pretty much the only casserole I ever make. It's rich, filling and healthy and the same time.
This casserole is made out of a thick, hearty stew of white bean and chicken, topped with creamy mashed sweet potatoes and, if you like, a generous sprinkle of mozzarella.
You can make this casserole without the sweet potato topping and it's a great, flavourful stew on it's own. This recipe serves a crowd , but you could halve the recipe, and divide them into individual portions to freeze and bake whenever you want it.
view the original post here: http://littleaccidentsinthekitchen.blogspot.sg/2013/02/white-bean-chicken-sweet-potato.html —littleaccidentsinthekitchen
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Ingredients
- Mashed Sweet Potato Topping
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6
medium sweet potatoes
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1/2 cup
milk, or as needed
- White bean & Chicken Filling
-
3/4 cup
steel cut oats/quick oats/instant oatmeal
-
1 cup
water
-
1 teaspoon
salt
-
1 tablespoon
olive oil
-
1
celery stalk, diced
-
1
onion, diced
-
2 cups
fresh mushrooms, diced
-
1 pound
boneless chicken meat, diced (or ground chicken meat)
-
2
cans of white beans
-
3/4 cup
stock (vegetable or chicken)
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1 tablespoon
soy sauce
-
3 teaspoons
smoked paprika
-
1/4 cup
parsley, chopped
-
1 cup
mozzarella cheese, shredded
-
2 cups
mozzarella cheese, shredded (optional)
Directions
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Wrap sweet potatoes in aluminium foil and bake at 180 degrees Celsius for 45 minutes to an hour, until very soft to the touch.
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Remove skins from the sweet potatoes and mash them till smooth. Add milk if the potatoes are too dry or not creamy enough and whisk till smooth.
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Cook oats with water and salt. If using steel cut oats, simmer for 25 to 30 minutes. If using quick cook or instant oatmeal, follow directions on the package.
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Heat 1 tbsp of olive oil over medium heat in a saucepan. Add celery, carrot, onion and mushrooms. Saute till onions are soft and translucent.
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Add chicken, white beans, stock, soy sauce, paprika, and parsley and cooked oats. Stir till well combined and simmer for 5 minutes.
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Turn off the heat and stir in 1 cup of mozzarella. Spread onto a 9x13 inch baking dish.
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Spread mashed sweet potato over the mixture in the baking dish.
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(Optional) Sprinkle 2 cups of mozzarella over the sweet potato.
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Bake at 180 degrees Celsius for 30 to 35 minutes. Serve hot and enjoy!
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