Potato-topped Chicken Casserole

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 4 lbs medium size red potatoes, quartered
• 3 lbs 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 fresh thyme, minced
• 1 1/4 cups chicken broth
• 1 cup milk
• 6 tablespoons butter, cubed
• 7 ounces cheddar cheese, shredded

Recipe

• 1 place potatoes in a dutch oven and cover with water bringing to a boil.
• 2 reduce heat; cover and simmer for 15 - 20 minutes (or until tender).
• 3 meanwhile, in a dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain.
• 4 stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
• 5 reduce heat and simmer uncovered for 6-8 minutes or until thickened.
• 6 divide mixture between two greased 13 x 9 inch baking dishes.
• 7 drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
• 8 stir in cheese and spread over chicken mixture.
• 9 cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
• 10 bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; enjoy!
• 11 to use frozen casserole:.
• 12 thaw in the refrigerator overnight.
• 13 remove from refrigerator 30 minutes before baking; bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.