Potato-Topped Chicken Casserole

Submitted by Mommy Diva

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 2 casseroles
• Serves: 12

ingredients

• 4 lbs medium size red potatoes, quartered
• 3 lbs ground chicken
• 4 medium carrots, finely chopped
• 2 medium onions, finely chopped
• 1⁄4 cup all-purpose flour
• 2 tablespoons tomato paste
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon pepper
• 1⁄4 teaspoon fresh thyme, minced
• 1 1⁄4 cups chicken broth
• 1 cup milk
• 6 tablespoons butter, cubed
• 7 ounces cheddar cheese, shredded

directions

1. Place potatoes in a dutch oven and cover with water bringing to a boil.
2. Reduce heat; cover and simmer for 15 - 20 minutes (or until tender).
3. Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain.
4. Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
5. Reduce heat and simmer uncovered for 6-8 minutes or until thickened.
6. Divide mixture between two greased 13 x 9 inch baking dishes.
7. Drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
8. Stir in cheese and spread over chicken mixture.
9. Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
10. Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY!
11. TO USE FROZEN CASSEROLE:.
12. Thaw in the refrigerator overnight.
13. Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.

Reviews

[Sonya01]

This is really great. I had a lot of ground chicken i wanted to use up now i know a wonderful tasty and easy was of using it. Made for RECIPE SWAP #32 - September 2009