Monday, January 14, 2013

Chicken Loaded Potato Casserole


1/2 lb. deli sliced chicken
4 oz. cream cheese, softened
1 Tbsp. dehydrated minced onions
2 tsp. lemon juice
1/2 tsp. minced garlic
4 med. potatoes sliced into 1/4" thick circles
1/2 cup shredded cheddar cheese
Panko bread crumbs

Preheat oven to 350 degrees.  Boil sliced potatoes until tender.  In a large bowl mix cream cheese, onions and lemon juice.  Chop deli chicken into bite size pieces.  Mix chicken and potatoes with cream cheese mix.  Spread into a baking dish sprayed with non-stick spray.  Sprinkle with cheese.  Bake 20 minutes or until cheese melts and dish is hot.  Sprinkle with Panko and bake another 5 minutes or until Panko starts to brown.  Serves 4 - 6

Martha:  This is the dish I told you about that can be made from leftovers from the Chicken Cream Cheese Rolls.  If made using the leftovers you'll simply cut up the rolls and stir them into the cooked potatoes, top with shredded cheese, bake and then sprinkle with the Panko.  Personally, I like both so well that there never seems to be leftovers to use so I make it from scratch.  This is also a dish that can be made with beef or ham.  It's a fun dish to play with changing the cheese to different blends such as Italian or Mexican and even changing the seasonings.
Post a Comment