Cheesy Chicken and Sweet Potato Casserole

Ingredients

3

lb sweet potatoes

1/3

cup butter

1/4

cup all-purpose flour

1

teaspoon salt

1/4

teaspoon ground pepper

3

cups half-and-half

8

oz Gruyère or Swiss cheese, shredded (2 cups)

3

cups fresh kale, coarsely chopped

2

cups shredded cooked chicken

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices.
3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk. Cook until smooth and bubbly, stirring frequently. Gradually stir in half-and-half, stirring frequently, 5 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese.
4. In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
5. Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.