White Bean & Chicken Sweet Potato Casserole

• Mashed Sweet Potato Topping
• 6 medium sweet potatoes
• 1/2 cup milk, or as needed
• White bean & Chicken Filling
• 3/4 cup steel cut oats/quick oats/instant oatmeal
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 celery stalk, diced
• 1 onion, diced
• 2 cups fresh mushrooms, diced
• 1 pound boneless chicken meat, diced (or ground chicken meat)
• 2 cans of white beans
• 3/4 cup stock (vegetable or chicken)
• 1 tablespoon soy sauce
• 3 teaspoons smoked paprika
• 1/4 cup parsley, chopped
• 1 cup mozzarella cheese, shredded
• 2 cups mozzarella cheese, shredded (optional)

1. Wrap sweet potatoes in aluminium foil and bake at 180 degrees Celsius for 45 minutes to an hour, until very soft to the touch.
2. Remove skins from the sweet potatoes and mash them till smooth. Add milk if the potatoes are too dry or not creamy enough and whisk till smooth.
3. Cook oats with water and salt. If using steel cut oats, simmer for 25 to 30 minutes. If using quick cook or instant oatmeal, follow directions on the package.
4. Heat 1 tbsp of olive oil over medium heat in a saucepan. Add celery, carrot, onion and mushrooms. Saute till onions are soft and translucent.
5. Add chicken, white beans, stock, soy sauce, paprika, and parsley and cooked oats. Stir till well combined and simmer for 5 minutes.
6. Turn off the heat and stir in 1 cup of mozzarella. Spread onto a 9x13 inch baking dish.
7. Spread mashed sweet potato over the mixture in the baking dish.
8. (Optional) Sprinkle 2 cups of mozzarella over the sweet potato.
9. Bake at 180 degrees Celsius for 30 to 35 minutes. Serve hot and enjoy!

topping, sweet potatoes, milk, white bean, oats, water, salt, olive oil, celery stalk, onion, fresh mushrooms, chicken meat, white beans, stock, soy sauce, paprika, parsley, mozzarella cheese, mozzarella cheese

Taken from food52.com/recipes/21026-white-bean-chicken-sweet-potato-casserole (may not work)