Thursday, September 4, 2014

Potato Crust Chicken

I dug through our freezers today. 

I love a challenge. I found a lot of one of a kind things. like small amounts of frozen veggie, and random pieces of chicken (1pc each), and some frozen boullion.

Sounds like a casserole just waiting to be made!

First the BASE:

frozen potatoes/hash brown chunksor 2 large potatoes, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

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°.

Second the FILLING:

1-1/2 pounds chicken cut into 1/2-inch cubes or strips
2 teaspoons olive oil
1 1/2 cups diced tomato (I used some frozen green)
1 medium onion, chopped
1/2 green pepper
mushrooms (optional)
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheese
2 cups frozen veggies
1/2 teaspoon salt
*1/2 teaspoon dried thyme
*1/4 teaspoon dried basil
*Dash sage

***note I used Epicure Poultry Seasoning instead of these 3 items

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 cheese until melted. Stir in vegetables, seasonings and chicken. Spoon over your prepared potato crust.


1 cup soft bread crumbs or crushed leftover crackers and chips
1 tablespoon butter, melted
1/2 teaspoon garlic powder
some grated parmesan cheese

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

Yield: 6 servings.

Thanks for the starting point TASTE OF HOME!


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