Roasted Sweet Potato and Chicken Casserole

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel and cube the sweet potatoes. Place them on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, tossing to coat evenly. Roast for 30 minutes or until tender.

3. 3

   Meanwhile, season the chicken breasts with the remaining salt, pepper, and garlic powder.

4. 4

   In a skillet over medium heat, add 1 tablespoon olive oil and cook the chicken breasts for 5-6 minutes on each side until cooked through. Remove from skillet and set aside to cool slightly, then cube the chicken.

5. 5

   Dice the onion and bell pepper. In the same skillet, add 1 tablespoon olive oil and cook the onion and bell pepper until softened, about 5 minutes. Remove from heat.

6. 6

   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute until bubbly. Gradually whisk in the milk, stirring constantly, until the sauce thickens, about 5 minutes. Stir in the thyme.

7. 7

   In a large baking dish, combine the roasted sweet potatoes, cubed chicken, cooked vegetables, and cheese sauce. Mix well to combine.

8. 8

   Top with cheddar cheese and bake in the oven for 20-25 minutes until the cheese is melted and bubbly.

9. 9

   Let the casserole cool for a few minutes before serving.