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Chicken And Potato Casserole

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  Cooked white chicken 2 Pound, boned and skinned, chopped
  Fat-free chicken broth 2 Tablespoon
  Canned sliced mushrooms 16 Ounce, drained, rinsed (Two 8 Ounce Cans)
  White onions 8 Small, peeled
  Green pepper 2⁄3 Cup (10.67 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Flour 3 Tablespoon
  Lite salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Burgundy/Red cooking wine 2 Cup (32 tbs)
  Canned fat-free chicken broth 1 Cup (16 tbs)
  New potatoes 8 Small, scrubbed
  Chopped parsley 2 Tablespoon

In a large non-stick skillet in 2 Tbs.chicken broth, saute white onions until nicely browned.
Remove and set aside with cooked chicken.
Add green pepper and garlic to skillet and saute 2 minutes.
Add more chicken broth if necessary.
Stir in flour, salt, thyme, and pepper.
Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes.
Gradually stir in Burgundy and 1 cup chicken broth.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in chicken, mushrooms, and onions.
Refrigerate, covered overnight.
Next day: Preheat oven to 400°F.
Add scrubbed potatoes to chicken mixture.
Bake, uncovered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.
Garnish with parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3420 Calories from Fat 1048

% Daily Value*

Total Fat 116 g178.9%

Saturated Fat 32.5 g162.4%

Trans Fat 0 g

Cholesterol 707.5 mg235.8%

Sodium 2969.5 mg123.7%

Total Carbohydrates 237 g78.9%

Dietary Fiber 33.3 g133.2%

Sugars 49.2 g

Protein 250 g500.6%

Vitamin A 85.2% Vitamin C 426.2%

Calcium 56.8% Iron 106.6%

*Based on a 2000 Calorie diet

Chicken And Potato Casserole Recipe