Description
A comforting German-inspired casserole made with tender chicken, sweet potatoes, broccoli, and a creamy, cheesy topping. Hähnchen Süßkartoffel Auflauf is perfect for family dinners or meal prep, delivering warmth, flavor, and balanced nutrition in every bite.
Ingredients
500g chicken breast, diced
2 medium sweet potatoes, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
1 cup broccoli florets
1 cup shredded cheese (cheddar or mozzarella)
1 cup chicken broth
1 tsp smoked paprika
1 tsp dried thyme
½ tsp cayenne pepper (optional)
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 200°C (400°F).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, season with salt, pepper, and smoked paprika, and cook until golden brown (about 5–7 minutes). Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion until translucent (3–4 minutes), then add the garlic and cook for 1 minute until fragrant.
- In a large mixing bowl, combine the sweet potatoes, sautéed onions and garlic, cooked chicken, broccoli florets, thyme, cayenne pepper (if using), and a pinch of salt and pepper.
- Pour the chicken broth into the mixture and stir until all ingredients are evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the shredded cheese over the top.
- Bake for 30–35 minutes, or until the sweet potatoes are tender and the cheese is bubbly and golden.
- Remove from the oven, let cool for a few minutes, then garnish with fresh parsley. Serve warm.
Notes
Add bell peppers or zucchini for extra vegetables.
Swap cheddar for gouda or gruyere for a richer flavor.
Sprinkle breadcrumbs on top before baking for a crunchy topping.
Use chicken thighs instead of breast for a juicier result.
Make ahead and refrigerate up to 24 hours before baking.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
