Ingredients
4 chicken breasts, cooked and diced
2 medium sweet potatoes, peeled and cubed
1/2 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup cream of mushroom soup
1/4 cup sour cream
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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In a skillet, heat olive oil over medium heat. Sauté cubed sweet potatoes for 10–12 minutes until tender.
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In a large bowl, mix together cream of mushroom soup, sour cream, thyme, salt, and pepper.
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Stir in chicken, peas, and sautéed sweet potatoes until evenly coated.
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Transfer to a greased baking dish and top with shredded cheddar.
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Bake for 20–25 minutes, or until cheese is melted and bubbly.
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Serve hot and enjoy!
Notes
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Prep Ahead: Assemble up to a day ahead and refrigerate until ready to bake.
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Make It Gluten-Free: Use gluten-free cream of mushroom soup.
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Add Crunch: Top with breadcrumbs or crushed crackers for a crispy topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American, Amish
