Description
Amish Harvest Casserole is a hearty and comforting dish featuring tender chicken breasts mixed with sweet potatoes, peas, and a creamy mushroom sauce, all topped with melted cheddar cheese. This easy-to-make casserole is perfect for a wholesome family dinner that combines simple ingredients into a flavorful, satisfying meal.
Ingredients
Scale
Protein
- 4 chicken breasts, cooked and diced
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup frozen peas
Dairy & Sauces
- 1 cup shredded cheddar cheese
- 1/2 cup cream of mushroom soup
- 1/4 cup sour cream
Other
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Sauté Sweet Potatoes: Heat the olive oil in a skillet over medium heat. Add the cubed sweet potatoes and sauté them for 10 to 12 minutes until they are tender and slightly golden.
- Prepare Creamy Mixture: In a large bowl, combine the cream of mushroom soup, sour cream, dried thyme, salt, and pepper. Stir well until smooth and integrated.
- Combine Ingredients: Add the cooked and diced chicken, frozen peas, and sautéed sweet potatoes into the bowl with the creamy mixture. Stir until everything is evenly coated with the sauce.
- Assemble Casserole: Transfer the mixture into a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Serve: Remove the casserole from the oven and serve it hot for a delicious and comforting meal.
Notes
- You can substitute cooked turkey or rotisserie chicken for the chicken breasts to save time.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or paprika to the creamy mixture.
- For a creamier texture, add an extra 2 tablespoons of sour cream or a splash of milk to the sauce.
- To make this dish gluten-free, use a gluten-free cream of mushroom soup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
