Potato-Crusted Chicken Casserole Recipe
- 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 King Arthur Unbleached 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Potato-Crusted Chicken Casserole(26)
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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!
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:
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.
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.
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.
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