Potato-Crusted Chicken Casserole Recipe

Potato-Crusted Chicken Casserole RecipePhoto by: Taste of Home Potato-Crusted Chicken Casserole Recipe Rating 4

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:

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Diabetic Friendly

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Potato-Crusted Chicken Casserole Recipe
  • Prep: 30 min. Bake: 40 min.
  • Yield: 6 Servings
30 40 70

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 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

  • 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°.
  • 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.
  • Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.

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.

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Reviews for Potato-Crusted Chicken Casserole (20)

Potato-Crusted Chicken Casserole Recipe

Potato-Crusted Chicken Casserole

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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.


Reviewed on Oct. 12, 2011 by namayna

<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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