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An herby, comforting filling is surrounded by a sliced potato “crust” in this unique casserole that tastes anything but healthy! Becky Matheny — Strasburg, Virginia
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 serving equals 340 calories, 11 g fat (4 g saturated fat), 85 mg cholesterol, 674 mg sodium, 28 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Potato-Crusted Chicken Casserole in Healthy Cooking October/November 2009, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Perfectly yummy, this casserole is a great way to use leftover chicken.
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Reviewed on Jan. 17, 2012 by bereitbach
I used leftover cooked chicken for this and I used fresh carrots. Other than that, I followed the recipe. It smelled delicious, but only tasted good. I don't know if I will make this again or not. I didn't mind the work, but I didn't think the results were that fantastic although I liked the fact that it was healthy.
Reviewed on Dec. 26, 2011 by olddutch
toooo much involved !! try same using cooked leftovers
Reviewed on Nov. 02, 2011 by TexasCookie
Our family really like this, the crust is excellent and the seasoning is good. Doesn't taste like diet food at all.
Reviewed on Oct. 23, 2011 by sarawade
Very good and flavorful - kids loved it!
Reviewed on Oct. 12, 2011 by namayna
I also used fresh carrots and frozen corn. I don't like frozen carrots so I peeled and cut up carrots and cooked them down until almost done, It was delicious.
<p>I have a really hard time finding a dish that suits my whole family!! They all loved this, this is amazingly delicious. I wasn't sure what soft bread crumbs were and just cut up bread into crumbs and put it on, and that was it, I also cooked fresh carrots down until almost done, I don't like frozen carrots. Great Dish!!</p>
Reviewed on Oct. 04, 2011 by tednsuzy
The first three stars are for my picky eaters who actually liked it, the fourth is for my palate which says "yes" to the flavor... but the last star remains blank because I had to struggle through the procedures, didn't think the veloute was firm enough, and forgot to put the peas and carrots in the sauce! So I dumped them on top and then loaded on the bread crumb topping (sizzled that under the boiler at the end as well). I also knew that 'soft bread crumbs' was not what had in my cupboard. I bought a loaf of Italian bread (in paper, fresh from bakery) and used a fork to gouge out the innards. I added fresh garlic and wished I had doubled that topping, it was so good! The chicken was still pink as I took it out of the pan so it would not be tough and over-cooked in the end. This also helped avoid nibblers from picking at the yummy pieces before they made it into the sauce! Shared a pic of this on facebook and got some "likes"! Thank you for putting this up for grabs!
Reviewed on Oct. 03, 2011 by ferretmama
We love this. I was rushed one night and forgot to pick up potatoes on the way home so substituted frozen hashbrowns for the crust since I had a bag in the freezer. A few seconds in the microwave thawed them out. We prefer the sliced potato crust, but the hash browns were good too.
Reviewed on Sep. 30, 2011 by sydthepid
Loved this recipe! the bread crumbs on top really make it taste rich and delicious.
Reviewed on Apr. 15, 2011 by smagal
It was good enough, but it took so long to make that I would rather just have something else for supper.
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