Tuesday, August 17, 2010

Potato Topped Chicken Casserole

Potato Topped Chicken Chicken Casserole

6-8 red potatoes
3 chicken breasts
2 carrots
1/2 onion
1/4 cup flour
2 Tbsp tomato paste (I forgot this ingredient)
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1 1/4 cup chicken broth
1/2 cup milk
6 Tbsp butter
1 1/2 cups cheddar cheese

Place potatoes in boiling water.  Reduce heat and simmer 15-20 minutes.  Meanwhile cook chopped chicken with finely chopped carrots and onion until no longer pink.  Stir in the flour, tomato paste, salt, pepper, and thyme.  Add chicken broth and bring to a boil.  Reduce heat and simmer uncovered 6-8 minutes.  Place chicken mixture in a 9x13 pan.  Drain potatoes, add milk and butter and blend/mash until smooth. Stir in the cheese.  Spread over the chicken mixture. Bake at 400 for 15-20 minutes. 
You can make this ahead of time and freeze for up to 3 months to be used later.  To cook after freezing, Thaw in the refigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 400 for 50-55 minutes.  Whether now or 3 months from now....ENJOY! :)

Cooking the chicken, onion, carrots, broth, seasonings etc....in this pan.

Mashed potatoes in the other pot.  This pan does not have a teflon lining so I just drain the water and mash them in the same pan.  Saves on dishes to wash later. :)

Side note....I actually forgot to add the 2 Tbsp of tomato paste...not sure how much difference this made.

RATING: 7 out of 10.

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