Potato-Topped Chicken Casserole |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I found this in my June 2009 issue of TOH's Simple and Delicious. I am posting until I try it - recipe says it is a great freezer meal - can be frozen up to 3 months (and is $1.75 a serving according to them). :) I'll give it a whirl! **serving size is 2 casseroles, 6 servings each approx. Ingredients:
4 lbs medium size red potatoes, quartered |
3 lbs 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 fresh thyme, minced |
1 1/4 cups chicken broth |
1 cup milk |
6 tablespoons butter, cubed |
7 ounces cheddar cheese, shredded |
Directions:
1. Place potatoes in a dutch oven and cover with water bringing to a boil.
2. Reduce heat; cover and simmer for 15 - 20 minutes (or until tender).
3. Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain.
4. Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
5. Reduce heat and simmer uncovered for 6-8 minutes or until thickened.
6. Divide mixture between two greased 13 x 9 inch baking dishes.
7. Drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
8. Stir in cheese and spread over chicken mixture.
9. Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
10. Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY!
11. TO USE FROZEN CASSEROLE:.
12. Thaw in the refrigerator overnight.
13. Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.
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