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Potato-Crusted Turkey or Chicken Casserole

Published in Recipes, Main Dishes Author: CentraCare

Recipe from Comfort Food Diet Cookbook


  • 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


  • 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)

Nutrition Information Per Serving

  • Calories: 340
  • Fat: 11 g.
  • Sat. Fat: 2 g.
  • Sodium: 290 mg
  • Carbs: 28 g.
  • Fiber: 3 g.
  • Protein: 35 g.