BBQ Chicken Casserole with Sweet Potatoes

0 Preheat the oven to 400℉.
1 Spread the sweet potatoes evenly over a rimmed baking sheet. Bake for 45-55 minutes, until the potatoes are soft when pinched (wear an oven mit!).
2 While the potatoes are in the oven, place the chicken in a large pot and add water to cover. Bring to a simmer over medium heat. Cover and simmer for 15-20 minutes, until the chicken pulls apart easily with a fork. Remove the chicken from the pot and transfer to a large bowl and shred the chicken.
3 Pour ½ cup BBQ sauce over the shredded chicken. Toss to combine.
4 Remove the sweet potatoes from the oven and set aside to cool. Reduce the oven to 350℉.
5 Peel the sweet potatoes and add them to a large bowl. Add the butter, salt, and pepper and mash well. Spread the sweet potatoes over the bottom of a 9-in square baking dish.
6 In a 10-inch skillet, heat the olive oil. Add the collard greens and toss to coat. Cover and cook for 4-5 minutes, until the collards have wilted and reduced in size. Squeeze the lemon juice over the collard greens, toss them one more time, then spoon over the mashed potatoes.
7 Spread the BBQ chicken over the collards and bake for 20-25 minutes, until the top is browned.
8 Drizzle the remaining BBQ sauce over the casserole, garnish with diced red onion and parsley, and enjoy!