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Chicken-Sweet Potato Casserole

Chicken Gravy
1/4 Cvery cold milk
3 Tflour
one C  homemade chicken broth
1/4 C (1/2 stick)No Salt Added butter
2 Tflour
1/4 tdry leaf thyme, crushed
1/4 tground nutmeg
one Chot chicken gravy
one Chot milk
4 C (about 2 medium)  sliced cooked sweet potatos
3 Cchopped cooked chicken
5 sliceslow sodium bacon

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.

Sodium content in milligrams
1/4 C milk 32
one C homemade chicken broth 60
1/4 C No Salt Added butter 6
one onion 4
one C milk 126
4 C sliced sweet potatos 48
3 C chopped roasted chicken   360
5 slices   low sodium bacon 425
Recipe total = 1061 mg

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