Ingredients and Weight: - Boneless, skinless chicken breasts: 1 pound (450g) - Sweet potatoes: 2 pounds (900g), peeled and sliced - Onions: 1 medium (120g), chopped - Celery: 1 stalk (150g), chopped - Carrots: 2 medium (240g), peeled and chopped - Canned whole kernel corn, drained: 1 can (15 ounces) - Cream of celery soup: 1 can (10.75 ounces) - Chicken broth: 1 cup (240ml) - Salt and black pepper: to taste
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. In a large skillet, brown the chicken breasts over medium heat. 3. In a large bowl, combine the sweet potatoes, onions, celery, carrots, corn, cream of celery soup, and chicken broth. 4. Add the browned chicken to the mixture and season with salt and black pepper. 5. Pour the mixture into a 9x13-inch (22x33-cm) casserole dish. 6. Bake for 45-50 minutes, or until the sweet potatoes are tender and the mixture is bubbly.
Nutritional Information per Serving: - Calories: 320 - Protein: 25g - Fat: 10g - Carbohydrates: 35g - Fiber: 5g - Sugar: 10g
Dish Characteristics: - Healthy and flavorful - Rich in vitamins and minerals - Comforting and satisfying - Suitable for a variety of occasions
User Comments: "I made this for my family last night and they loved it! It was easy to prepare and tasted delicious." - Alice "The sweet potatoes added a nice sweetness to the casserole. It was a perfect way to use up some leftover chicken." - Bob "I'm not usually a fan of sweet potato dishes, but this casserole was surprisingly good. It had a great balance of flavors." - Carol
Special Precautions and Tips: - To save time, you can use frozen cooked chicken breasts. - If you don't have cream of celery soup, you can use cream of mushroom soup instead. - For a crunchier topping, you can sprinkle grated Parmesan cheese over the casserole before baking.