Potato-Crusted Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An herby, comforting filling is surrounded by a sliced potato âcrustâ in this unique casserole that tastes anything but healthy! Becky Matheny â Strasburg, Virginia Ingredients:
1 large potato, thinly sliced |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
filling: |
1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes |
2 teaspoons olive oil |
1 medium onion, chopped |
1 tablespoon butter |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups fat-free milk |
1/4 cup shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
2 tablespoons shredded reduced-fat cheddar cheese |
2 cups frozen peas and carrots |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon dried basil |
dash rubbed sage |
crumb topping: |
1 cup soft bread crumbs |
1 tablespoon butter, melted |
1/2 teaspoon garlic powder |
Directions:
1. In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.
2. Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust.
3. Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.
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