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Potato-Crusted Chicken Casserole Recipe

Potato-Crusted Chicken Casserole Recipe

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. YIELD:6 servings

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

  • 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.

Nutritional Facts

1 each: 340 calories, 11g fat (4g saturated fat), 85mg cholesterol, 674mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 35g protein Diabetic Exchanges:2 starch, 4 lean meat, 1 fat

Reviews for Potato-Crusted Chicken Casserole

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MY REVIEW
Reviewed Mar. 3, 2016

"This is a wonderfully-tasting recipe! However, as other reviewers have noted, it does take an awfully long time to prepare. I started early to do all the prep work, and it still took me the better part of TWO HOURS before it went in the oven for the final part. Key thing is to do as much of the prep work and gathering of ingredients together as possible before getting started. Since I also decided to use two 8x8 pans so I had the 2nd pan for the next night's leftovers, I doubled the amount of the crumb topping so there would be enough for both pans. I was extra generous with the amount of the thyme, basil and sage."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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:

http://community.tasteofhome.com/community_forums/f/29/p/882548/7616119.aspx#7616119"

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 29, 2012

"I agree with other reviewers--not a bad dish, but lots of work. I have better chicken pot-pie-type recipes that I will make in the future."

MY REVIEW
Reviewed Sep. 23, 2012

"Full of flavor and a family favorite! The crumb topping really makes this dish and can be made with any type of bread. This recipe is also very flexible. I've used leftover turkey and grilled chicken in place of the tenderloins. One time I replaced the mozzarella with light Swiss cheese and another time added additional vegetables such as green beans and corn. All worked wonderfully. My family isn't a huge fan of thyme, so I reduced to 1/4 teaspoon. Sometimes I double and freeze so I have a fast, nutritious dinner I can pop in the oven mid-week."

MY REVIEW
Reviewed Sep. 21, 2012

"Dry"

MY REVIEW
Reviewed Jan. 17, 2012

"I used leftover cooked chicken for this and I used fresh carrots. Other than that, I followed the recipe. It smelled delicious, but only tasted good. I don't know if I will make this again or not. I didn't mind the work, but I didn't think the results were that fantastic although I liked the fact that it was healthy."

MY REVIEW
Reviewed Dec. 26, 2011

"toooo much involved !! try same using cooked leftovers"

MY REVIEW
Reviewed Nov. 2, 2011

"Our family really like this, the crust is excellent and the seasoning is good. Doesn't taste like diet food at all."

MY REVIEW
Reviewed Oct. 23, 2011

"Very good and flavorful - kids loved it!"

MY REVIEW
Reviewed Oct. 12, 2011

"I also used fresh carrots and frozen corn. I don't like frozen carrots so I peeled and cut up carrots and cooked them down until almost done, It was delicious."

MY REVIEW
Reviewed Oct. 12, 2011

"I have a really hard time finding a dish that suits my whole family!! They all loved this, this is amazingly delicious. I wasn't sure what soft bread crumbs were and just cut up bread into crumbs and put it on, and that was it, I also cooked fresh carrots down until almost done, I don't like frozen carrots. Great Dish!!"

MY REVIEW
Reviewed Oct. 4, 2011

"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!"

MY REVIEW
Reviewed Oct. 3, 2011

"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."

MY REVIEW
Reviewed Sep. 30, 2011

"Loved this recipe! the bread crumbs on top really make it taste rich and delicious."

MY REVIEW
Reviewed Apr. 15, 2011

"It was good enough, but it took so long to make that I would rather just have something else for supper."

MY REVIEW
Reviewed Mar. 6, 2011

"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!"

MY REVIEW
Reviewed Feb. 1, 2011

"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."

MY REVIEW
Reviewed Oct. 20, 2010

"This recipe is not easily downsized. When I tried to split it in half, the filling was scarce."

MY REVIEW
Reviewed Oct. 20, 2010

"For those asking when to put chicken back in, you add itto the sauce and. This recipe is very good."

MY REVIEW
Reviewed Oct. 8, 2010

"This is one of our favorite recipes. My neice wants it for her birthday dinner tomorrow."

MY REVIEW
Reviewed Mar. 3, 2010

"I was pleasantly surprised with this recipe. I added some frozen corn to mine, the recipe was easy to follow and accurate."

MY REVIEW
Reviewed Feb. 9, 2010

"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."

MY REVIEW
Reviewed Dec. 21, 2009

"Takes a little time to put together but totally worth it! A favorite with my husband and myself! Wonderful flavors!"

MY REVIEW
Reviewed Sep. 30, 2009

"I added the chicken back in with the veggies and seasonings. This was delicious, I will definitely make it again and again!"

MY REVIEW
Reviewed Sep. 12, 2009 Edited Sep. 13, 2009

"where do I add the chicken back in?"

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Wine Pairings

Full-Bodied White Wine

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