Quick creamy chicken and sweet potato bake

INGREDIENTS

  • 1.1kg sweet potatoes, peeled, cut into 5mm-slices
  • 300ml Bulla Creme Fraiche
  • 125ml (1/2 cup) Bulla Cooking Cream
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh tarragon
  • 200g meat from barbecue chicken, shredded
  • 2 green shallots, chopped
  • 105g (1 1/4 cups) grated cheddar cheese

METHOD

  • Step 1
    Preheat oven to 200C/180C fan forced. Place the sweet potato in a large microwave-safe bowl with 60ml (1/4 cup) water. Cover with two sheets of plastic wrap. Cook in the microwave on High for 8 minutes or until tender. Drain and set aside.
  • Step 2
    Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish. Combine the Bulla Creme Fraiche, Bulla Cooking Cream, garlic and tarragon in a jug. Season.
  • Step 3
    Layer the sweet potato, chicken, shallot and 80g (1 cup) of the cheese in the prepared dish, pouring a little of the cream mixture between each layer. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted and bubbling. Set aside for 10 minutes before serving.
https://www.taste.com.au/recipes/quick-creamy-chicken-sweet-potato-bake/e2A1XffW?%3Futm_source=Facebook&utm_campaign=facebookCPC&utm_content=taste&utm_medium=PPC_Facebook

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