Shine Fm Blog

Potato Crusted Chicken Casserole

An herby, comforting filling is surrounded by a sliced potato “crust” in this unique casserole that tastes anything but healthy!

~Becky

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

• 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 serving

OK so we know what's for Supper with the Supper Club but how
about a little dessert too!

All recipe submissions go in for a weekly draw each Friday for a $50 Betty Crocker Gift Bag featuring cake mixes and icings PLUS the new 11th Edition of the Betty Crocker Cookbook with over 1500 recipes and 1100 newfull colour photos.

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