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Potato-Crusted Chicken Casserole Recipe
Potato-Crusted Chicken Casserole Recipe photo by Taste of Home

Potato-Crusted Chicken Casserole Recipe

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4.5 28
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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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6 servings


  • 1 large potato, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 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
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon garlic powder

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.


  1. 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°.
  2. 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.
  3. Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.
Originally published as Potato-Crusted Chicken Casserole in Healthy Cooking October/November 2009, p33

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.

Full-Bodied White Wine

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

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Reviewed Mar. 11, 2015

"I also didn't know what soft bread crumbs were. I had Italian bread crumbs on hand, so I used those. I would use less of them if I were to do it over. It felt like we were digging through sand. Otherwise it was tasty. I like the cheese sauce."

Reviewed Feb. 17, 2015

"This is a winner! I love the potato crust because potatoes are my favorite part of any meal, so I sliced them a little thicker, the combination of the three cheeses too was wonderful! For the breadcrumbs I used Panko and mixed them with the melted butter and the garlic powder. My husband and daughter both told me that this recipe is a keeper. So this is going into my special file of most loved recipes."

Reviewed Jul. 1, 2013

"I liked this recipe a lot. I thought it was easy to make because it was a one dish meal. I don't like thyme or basil so I left all of those seasonings out and used a product I found at the health food store called "Vegesal". I can't cook anything without it!"

Reviewed May. 24, 2013

"I made this dish last night and it was excellent. It does take a while to prepare since there are two parts to the recipe. I will make this again but because my husband is not fond of cream sauces, I will only prepare it occasionally. Here is the link to my review and photos:"

Reviewed Apr. 25, 2013

"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."

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