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Ingredients
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 1 teaspoon salt
- 1/4 cup water
- 2 cups cubed cooked chicken breast
- 2 carrots, peeled, sliced, and blanched
- 1 cup chopped cleaned spinach leaves
- 1 onion, finely chopped
- 1/2 cup frozen corn kernels
- 1/2 cup evaporated fat-free milk
- 1 teaspoon dried thyme
- 1/2 teaspoon ground marjoram
- 3 medium russet potatoes, cooked, peeled, and mashed
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon paprika
Details
Servings 4
Preparation
Step 1
*1.* In a medium nonstick saucepan over medium heat, melt butter. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened,n 3-4 minutes.
*2.* Preheat the oven to 400 degrees F; spray a 2-quart casserole with nonstick cooking spray.
*3.* In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transer to the casserole. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.
Blanching, suggested for the carrots in this recipe, is a technique often used to retain the color and nutrients in vegetables. To blanch veggies, simply plunge briefly into rapidly boiling water in small quantities, then remove and rinse under cold running water, to stop the cooking process.
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