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Potato-Crusted Chicken Casserole Recipe

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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

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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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Potato-Crusted Chicken Casserole

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(21-25) of 25 reviews

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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?

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