Potato-Crusted Chicken Casserole Recipe

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!!

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.

Reviewed on Mar. 06, 2011 by walraan

My hubby especially loved the breaded topping! Also, i prepped it ahead a day in advance, and then made the topping and baked it the next day. Cut back on time during busy work week!

Reviewed on Feb. 01, 2011 by beckworld

Add the chicken towards the end of the second step, after you've made the sauce. I've marked below with * * that part of the recipe.

Meanwhile, for filling......stir in cheeses until melted. Stir in vegetables, seasonings *and chicken*. Spoon into potato crust.

About the vegetables:

When I make casseroles and soups with frozen vegetables, I usually put them in a pyrex measuring cup (with a top) and a little water and microwave them for about a minute, just enough to truly thaw them. I figure they cook with the casserole. Although fresher is probably better, I'd also have no problem putting in leftover (definitely cooked) veggies.

I really had fun coming up with this recipe! I think the roasted potatoes make a yummy flavor/texture contribution.

Reviewed on Oct. 20, 2010 by HannahMatro

This recipe is not easily downsized. When I tried to split it in half, the filling was scarce.

Reviewed on Oct. 20, 2010 by johnwood

For those asking when to put chicken back in, you add itto the sauce and. This recipe is very good.

Reviewed on Oct. 08, 2010 by segranger

This is one of our favorite recipes. My neice wants it for her birthday dinner tomorrow.

Reviewed on Mar. 03, 2010 by yeagerj

I was pleasantly surprised with this recipe. I added some frozen corn to mine, the recipe was easy to follow and accurate.

Reviewed on Feb. 09, 2010 by rebeccabeyer

This is so tasty and filling. It's hard to believe the calorie content is so low. One suggestion: the recipe never states when to add the chicken back to the mixture in the pan and also neglects to tell if the vegetable should be cooked/thawed before putting in casserole dish into the oven.

Reviewed on Dec. 21, 2009 by kayd809

Takes a little time to put together but totally worth it! A favorite with my husband and myself! Wonderful flavors!

Reviewed on Sep. 30, 2009 by adsimo

I added the chicken back in with the veggies and seasonings. This was delicious, I will definitely make it again and again!

Reviewed on Sep. 12, 2009 by wiscook

where do I add the chicken back in?