Shred cold cooked chicken. Put one layer in a casserole dish. Then add a layer of thinly cut sweet potatoes. Alternate until all chicken is used. Onions can also be used when adding the sweet potatoes. Add 2 cups of brown gravy or soup stock.
Bake uncovered at 400° for 30 minutes.
Hard to say where this one came from because I used to make it in Youngstown when I had four kids to feed. I probably haven’s made it since then.