Cheesy Broccoli Chicken Casserole with Candied Sweet Potato and Rosemary Cream Sauce
Indulge in a comforting casserole featuring tender chicken, vibrant broccoli, and decadent rosemary cream sauce. Topped with a sweet potato and brown sugar crust, and laden with ooey-gooey mozzarella cheese, this dish delivers the perfect balance of flavorful ingredients and creamy textures.
ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon fresh rosemary, minced
- Salt and black pepper, to taste
- 1.5 lbs boneless, skinless chicken breasts, cooked and cubed
- 4 cups broccoli florets, blanched
- 2 cups mozzarella cheese, shreddedFor the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon fresh rosemary, minced
- Salt and black pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Peel and dice the sweet potatoes into half-inch cubes.
- 3.
In a skillet over medium heat, melt 2 tablespoons of butter. Add the sweet potatoes, brown sugar, minced rosemary, salt, and black pepper. Sauté for about 8-10 minutes until the sweet potatoes are caramelized and tender. Set aside.
- 4.
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.
- 5.
Sprinkle flour into the saucepan and whisk for 1-2 minutes until well combined.
- 6.
Gradually pour in the milk, whisking constantly to prevent lumps from forming. Add rosemary, salt, and black pepper. Continue whisking until the sauce thickens. Remove from heat.
- 7.
In a greased baking dish, layer the cooked chicken, blanched broccoli, and rosemary cream sauce.
- 8.
Top with the caramelized sweet potatoes and sprinkle shredded mozzarella over the casserole.
- 9.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- 10.
Allow the casserole to cool for a few minutes before serving.
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