Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.
Divide mixture between two greased 13-in. x 9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.
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To use frozen casserole- Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 50-55 minutes or until bubbly. Yield- 2 casseroles (6 servings each).
Originally Submitted
7/26/2010
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