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Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Potato-Crusted Turkey or Chicken Casserole

Published in Recipes, Main Dishes Author: CentraCare

Recipe from Comfort Food Diet Cookbook

Ingredients

  • 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

Directions

  • 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.