Honey Mustard Chicken & Sweet Potato Casserole

Serves: 4
Preparation Time: 15
Cooking Time: 35


  • 1 tbsp oil
  • 500g chicken breast, diced
  • 1 clove garlic, crushed
  • 350g sweet potato, peeled and diced
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • 500ml Campbell’s Real Stock - Chicken
  • 1 tbsp cornflour
  • 150g green beans, chopped


  1. Heat oil in a medium size frying pan, over high heat. Cook chicken in 2 batches, until browned. Remove and set aside.

  2. Add garlic, sweet potato, mustard, honey and 375ml (1 ½ cups) Campbell’s Real Stock to pan. Bring to the boil, reduce heat to medium and cook for 5 minutes, stirring occasionally.

  3. Return chicken to pan and cook for further 15 minutes or until chicken is cooked.

  4. In a jug or bowl, combine remaining ½ cup stock with cornflour then add to chicken with the green beans. Cook, stirring, for 5 minutes until sauce thickens and sweet potato is tender.


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