Buffalo Chicken and Sweet Potato Casserole
I spend a lot of time cooking for my family and sometimes when making a big meal you have to use about 70 different sauce pans on 4 hobs…. may be a slight exaggeration. You get what I mean. This recipe however is a super convenient one pan recipe and PACKED full of veggies.
5 Chicken Fillets
6 Medium Sweet Potatoes
1 Red Onion
2 Cups of Sliced Mushrooms
2 Bell Peppers
6 Spring Onions
Frank’s Buffalo Wing Sauce
30g Mozzarella Cheese
Frylite Olive Oil Spray
Marinate Chicken in Frank’s Buffalo Wing Sauce for 24 hours.
Chop Carrots, Mushrooms, Onions, Peppers, Sweet Potato and Spring Onions.
NOTE: Will not be using the Spring Onion till the end of the recipe.
TIP: Boil sweet potato in a sauce pan for 10 minutes before cutting. It makes it easier to peel and cut.
Spray casserole dish with Frylite Olive Oil
Layer the bottom of the dish with 1/2 of your sweet potato
Add the onion and your peppers next
Next add in your chicken and mix well into the veggies, add a sprinkle of black pepper and paprika.
Add another layer of sweet potato and add the rest of your veggies.
Place in the oven at 180 degrees celcius for 40 minutes. Stirring every 10 minutes.
10 minutes before the casserole in the oven is done, fry up some unsmoked pancetta.
When the 40 minutes in the oven is done, take out your casserole, add a top layer of breadcrumbs, sprinkle some cheese, add your chopped spring onions and the pancetta.
Pop back into the oven for 10 minutes, until the breadcrumbs are golden.
Serve and Enjoy ♥
Nutritional Information (Per Portion)
0.7g Saturated Fat