I made this quick and yummy casserole Monday night and it fed both me & Ben and I still had leftovers! That’s pretty rare when feeding Ben 🙂 It was really good reheated too. Sadly, it was gone before I thought to take pictures!
2 lbs boneless, skinless chicken breasts
2 lbs sweet potatoes
1 lb nitrate-free bacon
1 smallish bunch green onions
1/2 cup olive oil or melted ghee/butter
at least 5 TBSP Tapatio or your favorite hotsauce
~1 tsp paprika
(optional: all-natural BBQ sauce)
salt & pepper to taste
Preheat your oven to 400 and heat a large skillet over medium heat. When the skillet is hot, add your bacon and turn frequently.
While the bacon cooks, combine the olive oil, Tapatio, paprika (and BBQ sauce, if you wish) to your desired heat-level in a large bowl. Mix well.
Wash and chop the sweet potatoes into manageable bites, and put in the sauce bowl. Stir to coat well.
Wash and cut the chicken breasts into bite-sized cubes as well, and mix them into the sauce. When everything is well-coated, dump the contents of the bowl into a casserole dish and bake for about 45 minutes, stirring every 15-20.
When the bacon is done, drain on a paper towel-lined plate. After it has cooled, crumble it up and set aside.
While the casserole is cooking, chop up the green onions and set aside as well.
After about 45 minutes, or when the sweet potatoes are cooked through, add the bacon crumbles and green onion to the casserole, stir, and bake for another ~10 minutes to make sure everything is warm and the flavors are combined.
Take it out, let it cool, and (if you’re into it) serve it with a big spoonful of sour cream.