Dinner

Chicken Mushroom Yam and Parsnip casserole is for Dinner.

Chicken Mushroom Yam and Parsnip casserole takes 20 minutes to prepare.

Chicken Mushroom Yam and Parsnip casserole takes 100 minutes to cook.

Chicken Mushroom Yam and Parsnip casserole makes 8 servings.

The ingredients for Chicken Mushroom Yam and Parsnip casserole are:

1.5lb sweet potato
1.5lb Parsnips
8 Chicken Thighs
2 cup mini bella quartered mushrooms
6 slices bacon, cut into 1/3" pieces
1 large Onions, raw, chopped
4 oz shredded Gouda Cheese
.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
.25 cup, Heavy Whipping Cream
Salt and pepper to taste

Here is how you make Chicken Mushroom Yam and Parsnip casserole:

1. Heat a skillet over medium heat, add the chopped bacon and render the bacon until it crisps up. Add chopped onions to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon to a separate bowl.2. Heat the skillet on high with the bacon fat in it, add quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.3. Peel sweet potatoes and Parsnip, and slice them into ⅛ inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.4. Cut the chicken thighs into 1 inch pieces. Add seasoning (salt, black pepper, garlic powder or ranch powder) and toss to coat.Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon & onion mixture, a little bit of salt & pepper to season the mushrooms, light sprinkling of cheese and lastly toss most of the potatoes on top, leaving about ⅓ of them to arrange nicely on top of everything else. Now mix the chicken stock & cream (or just replace the cream with stock if you want to save on calories) and pour on top. Cover the baking dish with foil or lid.5. Place into preheated to 450F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the potatoes being hot), chopped chives/green onion & parsley. Serve immediately.Serving Size: Makes 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user BIGGP300.

The nutritional information for Chicken Mushroom Yam and Parsnip casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 363.1

• Total Fat: 13.7 g
• Cholesterol: 93.0 mg
• Sodium: 551.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 6.9 g
• Protein: 24.4 g