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Potato-Crusted Chicken Casserole

 Potato-Crusted Chicken Casserole
An herby, comforting filling is surrounded by a sliced potato “crust” in this unique casserole that tastes anything but healthy! Becky Matheny — Strasburg, Virginia
6 ServingsPrep: 30 min. Bake: 40 min.

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

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Potato-Crusted Chicken Casserole (continued)

Ingredients (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.