Name: Potato-Crusted Chicken Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Potato-Crusted Chicken Casserole

1. 1 large potato, thinly sliced -

2. 1 tablespoon olive oil -

3. 1/2 teaspoon salt -

4. 1/4 teaspoon pepper -

5. Filling: -

6. 1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes -

7. 2 teaspoons olive oil -

8. 1 medium onion, chopped -

9. 1 tablespoon butter -

10. 2 tablespoons all-purpose flour -

11. 1-1/2 cups fat-free milk -

12. 1/4 cup shredded part-skim mozzarella cheese -

13. 1/4 cup grated Parmesan cheese -

14. 2 tablespoons shredded reduced-fat cheddar cheese -

15. 2 cups frozen peas and carrots -

16. 1/2 teaspoon salt -

17. 1/2 teaspoon dried thyme -

18. 1/4 teaspoon dried basil -

19. Dash rubbed sage -

20. CRUMB TOPPING: -

21. 1 cup soft bread crumbs -

22. 1 tablespoon butter, melted -

23. 1/2 teaspoon garlic powder -

How to cook deliciously - Potato-Crusted Chicken Casserole

1. Stage

In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.

2. Stage

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. Stage

Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.