Nicole Kendrick
@goldengracekitchen
01:00
Prep
00:45
Cook
01:45
Total Time
Ingredients & Directions
Directions
Cheesy Chicken and Egg Casserole
2 tablespoons
Olive oil
2
Medium sized sweet potatoes, peeled and diced
1/4 teaspoon
Smoked paprika
1/4 teaspoon
Dried rosemary
Sea salt and pepper, to taste
2
1/2 cup
Diced mini tomatoes
2 tablespoons
Butter, divided
8
Large eggs
2 1/2 tablespoons
Heavy cream
1 cup
Shredded cheddar cheese
Cooked bacon, crumbled for topping
2 cups
Chicken broth
2
Mountain Farms Boneless, Skinless Chicken Breasts Springer
1 tablespoon
All-Purpose seasoning (Nicole uses 14 Spices)
1/2 teaspoon
salt
- Heat olive oil in a skillet.
- Once hot, add sweet potatoes, and cook on medium high, stirring occasionally to keep from burning and to ensure cooking evenly. (stir about every 60 seconds)
- Once almost tender, add seasonings, stir well and allow to cook for 2-3 more minutes. (Total potato cook time should be 15-20 mins.)
- In a 9" x 11" baking dish, add the cooked potatoes.
- Next add your shredded chicken, tomatoes, butter, egg mixture (eggs and heavy cream whisked together), cheese, then crumbled, cooked bacon.
- Bake on 400 for 15 minutes covered with foil.
- Remove foil and allow to cook for 10-15 more minutes until no longer runny and the outer edges begin to brown.
- Bring everything to a boil, then reduce to medium and cook covered until chicken reaches at least 165°F and shreds easily with a fork.
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Cheesy Chicken and Egg Casserole (Gluten Free)
Nicole Kendrick
@goldengracekitchen
01:00
Prep
00:45
Cook
01:45 Total Time
Ingredients
Directions
Cheesy Chicken and Egg Casserole
2 tablespoons
Olive oil
2
Medium sized sweet potatoes, peeled and diced
1/4 teaspoon
Smoked paprika
1/4 teaspoon
Dried rosemary
Sea salt and pepper, to taste
2
1/2 cup
Diced mini tomatoes
2 tablespoons
Butter, divided
8
Large eggs
2 1/2 tablespoons
Heavy cream
1 cup
Shredded cheddar cheese
Cooked bacon, crumbled for topping
2 cups
Chicken broth
2
Mountain Farms Boneless, Skinless Chicken Breasts Springer
1 tablespoon
All-Purpose seasoning (Nicole uses 14 Spices)
1/2 teaspoon
salt
- Heat olive oil in a skillet.
- Once hot, add sweet potatoes, and cook on medium high, stirring occasionally to keep from burning and to ensure cooking evenly. (stir about every 60 seconds)
- Once almost tender, add seasonings, stir well and allow to cook for 2-3 more minutes. (Total potato cook time should be 15-20 mins.)
- In a 9" x 11" baking dish, add the cooked potatoes.
- Next add your shredded chicken, tomatoes, butter, egg mixture (eggs and heavy cream whisked together), cheese, then crumbled, cooked bacon.
- Bake on 400 for 15 minutes covered with foil.
- Remove foil and allow to cook for 10-15 more minutes until no longer runny and the outer edges begin to brown.
- Bring everything to a boil, then reduce to medium and cook covered until chicken reaches at least 165°F and shreds easily with a fork.
