Potato-Crusted Turkey or Chicken Casserole

Recipe from Comfort Food Diet Cookbook

Ingredients

• 1 large potato, thinly sliced 
• 1 tablespoon olive oil 
• 1/4 teaspoon pepper

Filling Ingredients

• 1-1/2 pounds chicken breasts cut into 1/2-inch cubes (can use leftover turkey)
• 2 teaspoons olive oil 1 medium onion, chopped
• 1 tablespoon tub spread
• 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 dried thyme
• 1/4 teaspoon dried basil
• Dash rubbed sage

Crumb Topping

• 1 cup soft bread crumbs
• 1 tablespoon tub spread, melted
• 1/2 teaspoon garlic powder

Directions

• In a large bowl, toss potato slices with oil and pepper. Arrange slices onto the bottom and sides of an 11 x 7-inch baking dish coated with cooking spray. Bake at 400 degrees for 20-25 minutes or until potato is tender. Reduce heat to 350 degrees.
• 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, sauté onion in spread. 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, seasonings and chicken. 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 (1 serving = 1/6 of recipe)