Chicken-Sweet Potato Casserole

Note: leaving out the bacon lowers this recipe's total sodium count to 636 mg

First, be sure your chicken meat is ready. For best results, it should be home-roasted, cooled, skinned and boned, then chopped. I do this the day before I cook a recipe.

Second, make the gravy.

1. In medium saucepan over high heat, bring broth to near-boil, then reduce heat to medium-high
2. Pour milk into a glass jar (that has a screw-on lid). Add flour, screw on lid, and shake extremely well to combine
3. Stir flour/milk mixture slowly into hot broth over heat. Bring to a boil, stirring constantly
4. Boil one minute, then remove from heat and allow to cool

Preheat oven to 375°. Grease a glass 1 1/2 quart casserole dish, and set aside.

In large saucepan over medium-high heat, melt butter.

Add onion and sauté until translucent.

Blend in flour, thyme, and nutmeg.

Gradually stir in hot chicken gravy and then hot milk.

Cook, stirring constantly, until mixture thickens.

Add chopped cooked chicken amd combine well. Remove from heat.

In bottom of greased casserole dish, place a layer of sweet potato slices.

Cover with half the chicken mixture.

Repeat layers. Lay bacon slices on top.

Bake 35 minutes.

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