Chicken and Sweet Potato Casserole

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.

Print Friendly, PDF & Email
No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address

This site uses Akismet to reduce spam. Learn how your comment data is processed.