Tonight I wasn’t sure what I was going to have for dinner, mostly because my refrigerator and cupboard have close to nothing in them. When I say close to nothing, I actually mean that. I think I’m down to half an onion, some homemade peanut butter, some lunchmeat, about 4 slices of bread, and a green pepper. Yes, that’s it! Thanks goodness for the farmer’s market this weekend.
Anyway, looking at this collection of things I realized I could have made a sandwich, but really what is a sandwich without a nice slice of cheese? So that option was out. Then looking through my freezer I realized I had a couple chicken breasts. Ok, I can do something with this. Next I went to raid my vegetable dish that had a sweet potato. Then I started getting excited! If I had a can of chicken broth in the cupboard then I was set to go. I checked the cupboard and… Brilliant! I decided I was going to make a chicken and sweet potato casserole that I haven’t made in about 4 years.
Quite some time ago I randomly threw together some ingredients and came up with this casserole. At least I think I can call it a casserole. Anyway, it’s extremely simple and got the approval of a friend, so I used to make it quite a bit. Then I think I just started making other things and forgot about the recipe. Well tonight I remembered why I used to make it so much. In addition to being really easy, it tastes pretty good too.
- 1 large sweet potato (pretty good size). Make sure it’s a true sweet potato, the white ones, not yams.
- 2 sliced carrots
- 1 or 2 chicken breast (depending on how much chicken you like)
- 2 cloves garlic, chopped
- Couple shakes of red pepper flakes (if you don’t want the spice this can be left out)
- 1 can of chicken broth
- Olive oil
- Heat over to 400degrees F
- Peel and slice the carrots, but not too thick. Then peel and chop the sweet potato into about inch size pieces – can be a bit bigger if you would like. Next, put the potato, carrots, and garlic into a large pan. Pour a bit of olive oil over top and then heat over medium. Continue to mix everything together for about 5 minutes and then pour in about a ½ cup of the broth. Cook for about 10 minutes or until potatoes start getting slightly soft. Once the potatoes are not rock hard anymore, toss the chicken in with a ¼ cup of flour (1/2 cup if you would like it a bit creamier). Stir until the flour is mixed in well and then transfer to an 8x8inch baking pan. Put in oven on center rack and cook for 25-30 minutes. Serve and enjoy.