Potato-Topped Chicken Casserole

Recipe by Mommy Diva
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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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