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Smoky Chicken & Sweet Potato Bake
with Cheesy Cornbread Biscuits
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Time40 min
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Servings4
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NutritionEst. 690 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Satisfying cornbread drop biscuits are the perfect topping for this comforting, cool-weather bake. It highlights a duo of chicken and kale, cooked in our smoky guajillo chile pepper sauce, then folded into a hearty base of spiced, roasted sweet potatoes and onion.
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fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
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2 Pasture-Raised Eggs
- 1 lb Sweet Potatoes
- 1 Red Onion
- 2 cloves Garlic
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1 cup Cornbread Mix
- ½ cup Sour Cream
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2 oz Cheddar Cheese Curds
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¾ cup Guajillo Chile Pepper Sauce
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
- 1 bunch Kale
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel, halve, and thinly slice the onion. Place the prepared sweet potatoes and onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Stir to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients:
While the vegetables roast, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the cheese curds. Crack the eggs into a medium bowl; beat until smooth.
3
Cook the chicken & kale:
While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped kale, guajillo pepper sauce, half the chopped garlic, and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the chicken is cooked through. Turn off the heat.
4
Make the cornbread biscuit dough:
While the chicken and kale cook, to the bowl of beaten eggs, add the cornbread mix, chopped cheese curds, remaining chopped garlic, and 2 tablespoons of water. Season with pepper; stir until just combined.
5
Assemble the casserole:
To the baking dish of roasted vegetables, carefully add the sour cream and cooked chicken and kale. Stir to combine; season with salt and pepper. Top the chicken and vegetable mixture with 8 equal-sized dollops of the biscuit dough. Lightly brush or drizzle the tops of the biscuits with olive oil.
6
Bake the casserole & serve your dish:
Bake the casserole 8 to 10 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel, halve, and thinly slice the onion. Place the prepared sweet potatoes and onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Stir to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients:
While the vegetables roast, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the cheese curds. Crack the eggs into a medium bowl; beat until smooth.
3
Cook the chicken & kale:
While the vegetables continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped kale, guajillo pepper sauce, half the chopped garlic, and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the chicken is cooked through. Turn off the heat.
4
Make the cornbread biscuit dough:
While the chicken and kale cook, to the bowl of beaten eggs, add the cornbread mix, chopped cheese curds, remaining chopped garlic, and 2 tablespoons of water. Season with pepper; stir until just combined.
5
Assemble the casserole:
To the baking dish of roasted vegetables, carefully add the sour cream and cooked chicken and kale. Stir to combine; season with salt and pepper. Top the chicken and vegetable mixture with 8 equal-sized dollops of the biscuit dough. Lightly brush or drizzle the tops of the biscuits with olive oil.
6
Bake the casserole & serve your dish:
Bake the casserole 8 to 10 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
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