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Fall Chicken Casserole

This fall-inspired chicken casserole features tender roasted chicken, sweet potatoes, and seasonal sage layered with a creamy sauce all topped with cheese. The dish is baked until bubbly and golden, with a crispy top and tender, flavorful ingredients throughout. It combines simple preparation with a hearty, comforting texture perfect for cooler evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Equipment

  • Baking Dish
  • Knife
  • Cutting Board
  • Mixing bowl
  • Oven
  • Cooking spoon

Ingredients
  

  • 4 pieces bone-in chicken breasts or thighs, skin removed if desired
  • 2 large sweet potatoes peeled and sliced into thin rounds
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage chopped
  • 1 cup heavy cream for the sauce
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 tablespoons olive oil
  • to taste salt and pepper for seasoning

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly season the chicken breasts with salt and pepper, then heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side, until the skin is crispy and the meat is just cooked through. Remove and set aside.
  • Arrange the sliced sweet potatoes in a single layer in the bottom of the baking dish. Drizzle with a little olive oil and season with salt, pepper, and chopped sage. Bake in the oven for 10 minutes to start softening the sweet potatoes.
  • While the sweet potatoes are baking, finely chop the cooked chicken into bite-sized pieces. In a small saucepan, heat heavy cream over low heat, then stir in minced garlic and additional sage, cooking until fragrant, about 2 minutes. Pour this sauce evenly over the partially cooked sweet potatoes in the dish.
  • Add the chopped chicken evenly over the creamy layer, spreading it out for even baking. Sprinkle shredded cheese over the top, covering the entire casserole. Place in the oven and bake for about 25-30 minutes, until bubbling and golden brown on top.
  • Once baked, remove from the oven and let rest for 5 minutes. The cheese should be melted and crispy at the edges, while the casserole is hot and fragrant with herbs and roasted sweetness. Serve hot, spooning generous portions onto plates for a hearty fall meal.

Notes

You can customize the cheese and herbs to your preference. For extra flavor, add a sprinkle of fresh parsley before serving.