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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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Chicken And Potato Casserole Recipe