POTATO-TOPPED CHICKEN CASSEROLE
I found this in my June 2009 issue of TOH's Simple and Delicious. I am posting until I try it - recipe says it is a great freezer meal - can be frozen up to 3 months (and is $1.75 a serving according to them). :) I'll give it a whirl! **serving size is 2 casseroles, 6 servings each approx.
Provided by Mommy Diva
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a dutch oven and cover with water bringing 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 no longer pink; drain.
- Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until thickened.
- Divide mixture between two greased 13 x 9 inch baking dishes.
- Drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
- Stir in cheese and spread over chicken mixture.
- Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
- Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY!
- TO USE FROZEN CASSEROLE:.
- Thaw in the refrigerator overnight.
- Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.
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