Potato-Crusted Chicken Casserole

Total Time
Prep: 30 min. Bake: 40 min.

Updated on Oct. 26, 2023

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

Test Kitchen Approved

Potato-Crusted Chicken Casserole

Contest Winner
Yield: 6 servings
Prep: 30 min
Cook: 40 min

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

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