Creamy Sweet Potato and Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 350.4
  • Total Fat: 6.2 g
  • Cholesterol: 83.4 mg
  • Sodium: 1,298.4 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.9 g
  • Protein: 33.9 g

View full nutritional breakdown of Creamy Sweet Potato and Chicken Casserole calories by ingredient
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A relatively low-cal (but still delicious) twist on a casserole dish. Serves about 2-3 people, depending on your appetite! A relatively low-cal (but still delicious) twist on a casserole dish. Serves about 2-3 people, depending on your appetite!
Number of Servings: 2


    Chicken breast (either use one or two - I personally like using fit & easy chicken breasts), sliced into bite-size pieces
    1 unsalted/no butter sweet potato, baked and sliced into rounds
    1 bag Green Giant Steamers Brocolli, Carrots and Cauliflower in Cheese Sauce (cooked)
    1 Can prepared Campbell's Cream of Chicken Soup (98% fat free, if you prefer)
    1/4 cup sliced onion
    2 tsp ground pepper
    1 tsp garlic powder
    dash salt (optional)


Makes 2-3 servings.
Preheat oven to 325 degrees.
Place sliced chicken and onions in a skillet sprayed with non-stick cooking spray on medium heat .
Sprinkle on garlic powder, pepper, and salt.
Stir around until chicken is fully cooked and onions are soft.
Add cooked Steamers to the skillet, but turn the skillet off - mix well.
In a casserole dish sprayed with non-stick cooking spray, pour about half of the soup in the dish; pour contents of skillet in the dish.
Lay the sliced sweet potato on top of the other ingredients in the dish.
Pour the rest of the soup over the sweet potatoes.
Bake for 20-25 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user XSUNSHINEEE.

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Member Ratings For This Recipe

  • I was in a hurry and found I had everything I needed for this recipe. It was delicious! Satifying too! The boys are having a horrible time with me doing "healthy" cooking and stuff, but this is one dish they actually loved! Thanks!! - 10/8/10

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