[X]

Home > Recipes > Potato-Crusted Chicken Casserole

Potato-Crusted Chicken Casserole Recipe

Potato-Crusted Chicken Casserole Recipe photo by Taste of Home

Read reviews (24)

Rate recipe

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

[X]

Rate Potato-Crusted Chicken Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Potato-Crusted Chicken Casserole

Potato-Crusted Chicken Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 24 reviews

Sort Reviews:

Reviewed on Apr. 25, 2013 by KarenLiz

Love this Recipe! Have also made it for friends who just had babies, both have asked for the recipe. I just up the veggies to 3 cups.

Reviewed on Oct. 29, 2012 by cheeriogirl

I agree with other reviewers--not a bad dish, but lots of work. I have better chicken pot-pie-type recipes that I will make in the future.

Reviewed on Sep. 23, 2012 by scoriell

Full of flavor and a family favorite! The crumb topping really makes this dish and can be made with any type of bread. This recipe is also very flexible. I've used leftover turkey and grilled chicken in place of the tenderloins. One time I replaced the mozzarella with light Swiss cheese and another time added additional vegetables such as green beans and corn. All worked wonderfully. My family isn't a huge fan of thyme, so I reduced to 1/4 teaspoon. Sometimes I double and freeze so I have a fast, nutritious dinner I can pop in the oven mid-week.

Reviewed on Sep. 21, 2012 by cuznjanni

Dry

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

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!!

View all >