CHICKEN-FENNEL-POTATO AU GRATIN

Chicken-Fennel-Potato au Gratin image

Add something cheesy to your dinner table with this chicken, potato and fennel casserole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 8

Number Of Ingredients 11

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Ingredients

2 tablespoons butter or margarine, softened
2 cloves garlic, finely chopped
2 small fennel bulbs (3/4 lb each)
1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lb red potatoes, peeled, thinly sliced (6 cups)
1 jar (16 oz) Alfredo pasta sauce
1/2 cup milk
2 cups shredded Swiss or Gruyère cheese (8 oz)
3/4 cup freshly grated Parmesan cheese (3 oz)

Steps:

Brush 13x9-inch (3-quart) glass baking dish with 1 teaspoon of the softened butter; sprinkle garlic in bottom of dish. Set aside. Cut off stalks from fennel bulbs to within 1 inch of bulb; reserve 1/4 cup of the feathery leaves and discard stalks. Cut off and discard bottom of bulbs. Cut bulb lengthwise into quarters; remove core. Cut each quarter crosswise into about 1/4-inch-thick slices to make about 4 cups.
Heat oven to 375°F. In 12-inch skillet, melt remaining butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook and stir about 4 minutes. Add fennel; cook and stir 4 minutes longer. Cover; remove from heat.
Arrange 1/2 of the potato slices in baking dish. In small bowl, mix Alfredo sauce, milk and 2 tablespoons of the fennel leaves. Pour 1/2 of sauce mixture over potatoes in dish; top with 1 cup Swiss cheese. Spoon chicken mixture evenly over cheese. Top with remaining potatoes; press to make mixture flat. Pour remaining sauce mixture over top. Sprinkle with remaining 1 cup Swiss cheese.
Cover with foil; bake 1 hour. Uncover; sprinkle with Parmesan cheese. Bake 25 to 30 minutes longer or until potatoes are tender when pierced with a fork. Let stand 10 minutes before serving. Garnish with remaining fennel leaves.

Nutrition Facts : Calories 580, Carbohydrate 32 g, Cholesterol 145 mg, Fat 4, Fiber 3 g, Protein 35 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 1 g