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Potato-Topped Chicken Casserole Recipe

Potato-Topped Chicken Casserole Recipe photo by Taste of Home

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A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. —Mary Ann Dell, Phoenixville, Pennsylvania

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Potato-Topped Chicken Casserole Recipe

Prep: 45 min. Bake: 15 min.

Yield: 12 Servings

45 15 60

Ingredients

4 pounds medium red potatoes, quartered
3 pounds ground chicken
4 medium carrots, finely chopped
2 medium onions, finely chopped
1/4 cup all-purpose flour
2 tablespoons tomato paste
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon minced fresh thyme
1-1/4 cups chicken broth
1 cup milk
6 tablespoons butter, cubed
1-3/4 cups (7 ounces) shredded cheddar cheese

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened.
Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
Cover and freeze one casserole up to 3 months. Bake remaining casserole, uncovered, 15-20 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking and preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Nutritional Facts 1-1/3 cups equals 412 calories, 20 g fat (10 g saturated fat), 110 mg cholesterol, 636 mg sodium, 33 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Potato-Topped Chicken Casserole in Simple & Delicious May/June 2009, p10

Cheese Grater Cleanup

When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Potato-Topped Chicken Casserole

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Reviewed on Sep. 08, 2011 by cindikg

I loved this recipe. I substituted turkey Italian sausage for the ground chicken and it turned out fabulous!

Reviewed on Mar. 01, 2011 by rema4

my husband and i really loved this. i cut this recipe in half and i didnt have any thyme on hand so i used oregano, still yummy.

Reviewed on Dec. 17, 2010 by MrsAdams2007

Hmmmm...I don't see anything special about this recipe and I felt like it was really bland. Ground beef would have been better for flavor. Not a hit in my house.

Reviewed on Dec. 17, 2009 by ljmoffitt

This is now one of our favorites. I used ground turkey instead of ground chicken - but everytime I make it for someone else they ask for the recipe!

Reviewed on Nov. 07, 2009 by tkarinas

My family loves this kind of meal and when I made it for them, it vanished so fast, it was amazing. I will be keeping this recipe and definitely making this again.