- 12
Ingredients
- 4 pounds medium red potatoes, quartered
- 3 pounds 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 minced fresh thyme
- 1-1/4 cups chicken broth
- 1 cup milk
- 6 tablespoons butter, cubed
- 1-3/4 cups (7 ounces) shredded cheddar cheese
Preparation
Step 1
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.
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.
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.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.
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).