This Healthy Buffalo Chicken Sweet Potato Casserole combines the zest of buffalo chicken with the creamy texture of sweet potatoes, making it a delicious and satisfying meal. Perfect for weeknight dinners or meal prep, this casserole is not only gluten-free but also a crowd-pleaser.
Ingredients
Scale:
2 medium sweet potatoes (about 2 cups mashed)
1 lb cooked chicken breast, shredded (rotisserie chicken works great)
1 cup buffalo sauce (your favorite brand)
1 cup Greek yogurt or low-fat cream cheese
1 cup shredded mozzarella cheese
1/2 cup diced celery
1/2 cup diced green onions
1 tsp garlic powder
Salt and pepper to taste
1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
1/4 cup grated parmesan cheese
1 tsp olive oil
Instructions
Preheat your oven to 375°F (190°C) to ensure even cooking throughout the casserole.
Peel and chop the sweet potatoes into even-sized cubes, about 1-inch pieces. Boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and mash them until smooth.
In a large bowl, combine the shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), garlic powder, diced celery, diced green onions, salt, and pepper. Stir well to combine.
Fold the mashed sweet potatoes into the chicken mixture until evenly blended.
Spread the chicken and sweet potato mixture evenly in a greased 9x13 inch baking dish.
In a small bowl, mix the panko breadcrumbs, parmesan cheese, and olive oil together until the crumbs are coated. Sprinkle this mixture evenly over the casserole.
Bake for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
