Cheesy Chicken and Sweet Potato Casserole with Broccoli

1Preheat your oven to 375°F (190°C).

2In a large bowl, toss the chicken pieces, diced sweet potatoes, (2 large) and broccoli (1 head) florets with olive oil (2 tablespoons), salt (½ teaspoon), pepper, paprika (1 teaspoon), garlic powder (1 teaspoon), and onion powder (1 teaspoon) until evenly coated. Spread the mixture in a single layer on a baking sheet. Bake for 25-30 minutes or until the chicken is cooked through and the sweet potatoes (2 large) are tender.

3While the chicken and vegetables are baking, prepare the cheese sauce. In a saucepan, melt the butter (2 tablespoons) over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste. Gradually add the milk (1 cup), whisking continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes.

4Reduce the heat to low, and stir in the shredded cheddar cheese (2 cups) until melted. Season with salt (½ teaspoon), pepper, and nutmeg (¼ teaspoon). Remove from the heat.

5Once the chicken and vegetables are cooked, remove them from the oven. Pour the cheese sauce evenly over the baked chicken and vegetables.

6Sprinkle the top with the additional cheddar cheese (2 cups) and panko breadcrumbs (¼ cup).

7Return the casserole to the oven and bake for another 10-15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

8Let the casserole cool for a few minutes before serving. Enjoy your Cheesy Chicken and Sweet Potato Casserole with Broccoli (1 head) hot.