• 12servings
  • 60minutes
  • 412calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds medium red potatoes, quartered

  2. 3 pounds ground chicken

  3. 4 medium carrots, finely chopped

  4. 2 medium onions, finely chopped

  5. 1/4 cup all-purpose flour

  6. 2 tablespoons tomato paste

  7. 1-1/2 teaspoons salt

  8. 3/4 teaspoon pepper

  9. 1/4 teaspoon minced fresh thyme

  10. 1-1/4 cups chicken broth

  11. 1 cup milk

  12. 6 tablespoons butter, cubed

  13. 1-3/4 cups (7 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Potato-Topped Chicken Casserole Recipe photo by Taste of Home Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.

  2. Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.

  3. Divide mixture between two greased 13-in. x 9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.

  4. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.

  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 50-55 minutes or until bubbly. Yield: 2 casseroles (6 servings each).


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