Post by Loupy on Oct 29, 2010 13:56:36 GMT -7
Potato-Crusted Chicken Casserole
Photo by Taste of Home
An herby, comforting filling is surrounded by a sliced potato “crust” in this unique casserole that tastes anything but healthy! Becky, Strasburg, Virginia
6 Servings
Prep: 30 min.
Bake: 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
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.
Warm through and then 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.
Nutrition Facts:
340 calories
11 g total fat
4 g saturated fat
85 mg cholesterol
674 mg sodium
28 g carbohydrate
3 g fiber
35 g protein
Diabetic Exchanges: 4 very lean meat, 2 starch, 1 fat
Weight watchers points = 7
Photo by Taste of Home
An herby, comforting filling is surrounded by a sliced potato “crust” in this unique casserole that tastes anything but healthy! Becky, Strasburg, Virginia
6 Servings
Prep: 30 min.
Bake: 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
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.
Warm through and then 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.
Nutrition Facts:
340 calories
11 g total fat
4 g saturated fat
85 mg cholesterol
674 mg sodium
28 g carbohydrate
3 g fiber
35 g protein
Diabetic Exchanges: 4 very lean meat, 2 starch, 1 fat
Weight watchers points = 7
