Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Yield: 8 servings
Healthy and satisfying? This easy casserole with broccoli, onions, bacon, and more is both! Prep this in under ten minutes, pop in the oven, and sit back while this cooks.
Ingredients
2 pounds boneless chicken breasts (about 3 large breasts), cut into cubes
5 medium sweet potatoes, cut into small cubes (leave the skin on or take it off)
2 heads broccoli, cut into small florets
1 c. buffalo sauce (I suggest New Primal but Franks)
1/2 c. avocado oil or olive oil
1/2 teaspoon salt
1 teaspoon pepper
2 teaspoon garlic powder
1 c. shredded cheddar cheese
1/4 c. chopped green onion
1/2 c. cooked turkey bacon
drizzle of ranch
How to make Buffalo Chicken Sweet Potato Casserole
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Ready a 9 x 13-inch casserole dish. Grease and set aside.
Step 3: Slice the chicken, potatoes, and broccoli into smaller pieces.
Step 4: Combine the buffalo sauce, avocado oil, salt, pepper, and garlic in a small bowl.
Step 5: Place the sweet potatoes and half of the buffalo sauce mixture in a large bowl. Mix well.
Step 6: Into the casserole dish, pour the sweet potatoes. Roast for about 30 minutes and flip halfway through cooking.
Step 7: To the bowl with the sweet potatoes, add the chicken and broccoli. Toss with the rest of the buffalo sauce.
Step 8: On top of the sweet potatoes, add the broccoli and chicken after the 30-minute mark.
Step 9: Place inside the preheated oven and bake for about 20 to 25 minutes until the internal temperature of the chicken reached 165 degrees F.
Step 10: Remove the casserole from the oven, top with cheese, green onion, and cooked bacon. Bake for another 5 minutes until the cheese has melted.
Step 11: Before serving, allow the casserole to cool for a few minutes. Add the rest of the toppings such as ranch or blue cheese.
Note:
Store the casserole for up to 5 days in the fridge or freeze for a longer period.
Nutrition Facts:
Serving Size: 1 serving
Amount Per Serving: Calories 366 | Total Fat 18g 23% | Cholesterol 99.8mg 33% | Sodium 690.2mg 30% | Total Carbohydrate 18.8g 7% | Sugars 3.9g | Protein 31.5g 63% | Vitamin A 76% | Vitamin C 16%
Ingredients
- 2 pounds boneless chicken breasts (about 3 large breasts), cut into cubes
- 5 medium sweet potatoes, cut into small cubes (leave the skin on or take it off)
- 2 heads broccoli, cut into small florets
- 1 c. buffalo sauce (I suggest New Primal but Franks)
- 1/2 c. avocado oil or olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 1 c. shredded cheddar cheese
- 1/4 c. chopped green onion
- 1/2 c. cooked turkey bacon
- drizzle of ranch
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Ready a 9 x 13-inch casserole dish. Grease and set aside.
Step 3: Slice the chicken, potatoes, and broccoli into smaller pieces.
Step 4: Combine the buffalo sauce, avocado oil, salt, pepper, and garlic in a small bowl.
Step 5: Place the sweet potatoes and half of the buffalo sauce mixture in a large bowl. Mix well.
Step 6: Into the casserole dish, pour the sweet potatoes. Roast for about 30 minutes and flip halfway through cooking.
Step 7: To the bowl with the sweet potatoes, add the chicken and broccoli. Toss with the rest of the buffalo sauce.
Step 8: On top of the sweet potatoes, add the broccoli and chicken after the 30-minute mark.
Step 9: Place inside the preheated oven and bake for about 20 to 25 minutes until the internal temperature of the chicken reached 165 degrees F.
Step 10: Remove the casserole from the oven, top with cheese, green onion, and cooked bacon. Bake for another 5 minutes until the cheese has melted.
Step 11: Before serving, allow the casserole to cool for a few minutes. Add the rest of the toppings such as ranch or blue cheese.
Notes
Store the casserole for up to 5 days in the fridge or freeze for a longer period. Nutrition Facts: Serving Size: 1 serving Amount Per Serving: Calories 366 | Total Fat 18g 23% | Cholesterol 99.8mg 33% | Sodium 690.2mg 30% | Total Carbohydrate 18.8g 7% | Sugars 3.9g | Protein 31.5g 63% | Vitamin A 76% | Vitamin C 16%
