Chicken And Sweet Potato Casserole

• 2 tbsp olive oil
• 2 None chicken breasts, cut in 1/2 horizontally
• 1 cup sweet potatoes, sliced
• 6 None spring onions, trimmed and sliced lengthways
• 2/3 cup carrots, peeled and diced
• 2/3 cup celeriac, peeled and diced
• 1 clove garlic, minced
• 1 - 15 oz can chopped tomatoes
• None pinch granulated sugar
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 1/4 cup vegetable stock
• 1 1/4 cup skim milk
• None pinch grated nutmeg
• 1 cup mozzarella cheese, shredded
• None None basil leaves, to garnish

1. Preheat the oven to 325u0b0F. Grease a baking dish with butter. Heat the oil in a frying pan, add the chicken and saute for 7 mins, turning. Season then remove from the pan. Add the sweet potatoes and saute for 3-5 minutes. Add the spring onion, carrot, celeriac and garlic to the pan and saute for 3-4 mins. Add the tomatoes and sugar and season then leave to simmer for 5 mins, stirring occasionally. Remove from the heat and set aside.
2. To make the sauce, heat the butter in a saucepan, stir in the flour then gradually whisk in the milk and stock. Simmer for 4-5 mins, stirring until thickened. Mix in the nutmeg and season. Remove from the heat and keep warm.
3. Layer 1/2 the potato slices in the baking dish then arrange 1/2 the vegetables on top and cover with 1/2 the sauce. Add the remaining vegetables followed by the chicken then top with the remaining sauce. Sprinkle cheese over the entire dish then bake for 40 mins. Garnish with basil leaves then serve.

olive oil, chicken breasts, sweet potatoes, spring onions, carrots, celeriac, clove garlic, tomatoes, sugar, butter, allpurpose, vegetable stock, milk, nutmeg, mozzarella cheese, basil

Taken from recipes-plus.com/api/v2.0/recipes/15992 (may not work)