Potato-Topped Chicken Casserole Recipe

4.5 6 8
Potato-Topped Chicken Casserole Recipe
Potato-Topped Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Potato-Topped Chicken Casserole Recipe

Read Reviews
4.5 6 8
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

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 the chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.
Divide mixture between two greased 13-in. x 9-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 for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 50-55 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
Originally published as Potato-Topped Chicken Casserole in Simple & Delicious May/June 2009, p10

Nutritional Facts

1-1/3 cups: 412 calories, 20g fat (10g saturated fat), 110mg cholesterol, 636mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 26g protein.

  • 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
  1. 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.
  2. Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.
  3. Divide mixture between two greased 13-in. x 9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
  4. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 50-55 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
Originally published as Potato-Topped Chicken Casserole in Simple & Delicious May/June 2009, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato-Topped Chicken Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ambercookin User ID: 6205903 169365
Reviewed Jan. 28, 2014

"Very yummy comfort food! I had roasted a chicken and made mashed potatoes the night prior so I used leftovers to create this dish. My family loved it, to include two picky toddlers! So it's a keeper, and a great way to use up leftovers, making it a great weeknight option!"

MY REVIEW
cindikg User ID: 1320241 156280
Reviewed Sep. 8, 2011

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

MY REVIEW
rema4 User ID: 5852034 167688
Reviewed Mar. 1, 2011

"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."

MY REVIEW
MrsAdams2007 User ID: 5262814 156278
Reviewed Dec. 17, 2010

"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."

MY REVIEW
ljmoffitt User ID: 1963119 99543
Reviewed Dec. 17, 2009

"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!"

MY REVIEW
tkarinas User ID: 4389335 98101
Reviewed Nov. 7, 2009

"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."

Loading Image