April 22, 2011

Chicken Potato Casserole

This Chicken Potato Casserole was one of my favorites as a kid... and still is! Cutting out most of the butter makes it a healthy dish as well. You got your protein, complex carbs and veggies all in one dish! Did I mention it is also yummy and a great meal for kids? It is a real crowd pleaser!

1-(24oz) package frozen, shredded hash browns
2 tsp. salt
1/2 tsp. white or black pepper
1 TB. butter (original recipe calls for 10!)
2/3 c. chopped onions
4 TB. flour
2 c. milk
2 chicken bouillon cubes
1/2 tsp. basil
1/2 tsp. worcestershire sauce
4 c. cooked chicken breast
1 c. frozen peas
Thaw and drain hash browns. Mix with 1 1/2 tsp. salt, 1/4 tsp. pepper and 6 TB butter (or you can choose to omit the butter... you don't need it to make it work). Save 1 c. for topping; press the rest of potato mixture into the bottom of 9x13" pan. Pelt remaining 4 TB of butter (or just 1 TB for low fat option) and cook onions until soft. Stir in flour and then gradually stir in milk. Cook until mixture boils, continuing to stir frequently until it thickens. Stir in 1/2 tsp salt, 1/4 tsp pepper, bouillon, basil and worcestershire sauce. Add peas and chicken pieces. Mix well.
Pour mixture over potatoes and sprinkle 1 c. of reserved potatoes over top. Bake at 375 for 30 minutes. Serves 8

1 comment:

  1. Whenever I make this I also use a ton less butter, I also use a little less salt. It's funny how you can take out something like 6-9 tbs of butter and it can still taste super yummy.