Potato-Topped Chicken Casserole Recipe

Name: Potato-Topped Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1500

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lbs medium size red potatoes, quartered, 3 lbs ground chicken, 4 medium carrots, finely chopped, 2 medium onions, finely chopped, and more.

Yes, Potato-Topped Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Topped Chicken Casserole

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