1 1/2 lb. chicken tenderloins, cut into 1/2-inch cubes
2 tsp. olive oil
1 medium onion, chopped
1 tsp. butter
2 Tbsp. all-purpose flour
1 1/2 cups milk
1/4 cup mozzarella cheese
1/4 cup parmesan cheese
2 Tbsp. shredded cheddar cheese
2 cups frozen peas & carrots
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. dried basil
dash rubbed sage
1 cup soft bread crumbs
1 Tbsp. butter, melted
1/2 tsp. garlic powder
Instructions
In a large bowl, toss potato slices with oil, salt & pepper. Arrange slices on bottom and sides of 11x7 baking dish coated with non-stick spray. Bake at 400 F for 20-25 minutes or until potatoes are tender. Reduce heat to 350 F.
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. Brinaga to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in veggies. seasonings & chicken. Spoon into potato crust.
Combine bread crumbs, 1 Tbsp butter & garlic powder. Sprinkleover chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.
Originally Submitted
12/30/2010
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