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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.
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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.
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.
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