Potato-Topped Chicken Casserole

Name: Potato-Topped Chicken Casserole
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 casseroles (6 servings each).
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 whole milk; 6 tablespoons butter, cubed; 1-3/4 cups shredded cheddar cheese

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

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 whole milk
6 tablespoons butter, cubed
1-3/4 cups 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 chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened.
Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

Nutrition Facts

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

Originally published as Quick Chicken Bake in Simple & Delicious May/June 2009

Reviews

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Average Rating:

ambercookin

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!
cindikg

Sep 8, 2011

I loved this recipe. I substituted turkey Italian sausage for the ground chicken and it turned out fabulous!
rema4

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.
MrsAdams2007

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.
ljmoffitt

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!
tkarinas

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.