Ingredients
6
slices bacon
1
medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
1
large red bell pepper, chopped
2
packages (8 oz each) sliced fresh cremini mushrooms
1
teaspoon dried thyme leaves
1/4
cup all-purpose flour
1/2
cup chicken broth
1/2
teaspoon salt
3
cups cut-up cooked chicken
2
cups chopped red Swiss chard leaves (stems removed)
1
bag (24 oz) refrigerated mashed sweet potatoes
Preparation
Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.
