This is an awesome recipe for leftover whole chicken. My husband claims that he hates casseroles, but really liked this. This is basically chicken pot pie without the crust. It takes a little effort but is well worth it.
- 1 large potato, thinly sliced
- 1 tbsp Olive Oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
- 2 teaspoons Olive Oil
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups fat-free milk
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons shredded cheddar cheese
- 2 cups frozen peas and carrots
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- Dash rubbed sage
- CRUMB TOPPING:
- 1 cup soft bread crumbs
- 1 tablespoon butter, melted
- 1/2 teaspoon garlic powder
- In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.
- Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables and seasonings. Spoon into potato crust.
- Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.