- 30 mins
- 70 mins
Ingredients
- FILLING:
- Ingredients
- 1 large potato, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon 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 part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons shredded reduced-fat 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
Preparation
Step 1
1. 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.
2. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.
3. Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet.
4. 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.
5. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust.
6. Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.