I threw this casserole together the other night. It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.
Easy Chicken and Potato Casserole
Pre-heat the oven to 375F.
With a food processor slicing blade, or by hand, slice very thinly about
2 pounds of potatoes
Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish. Sprinkle the potatoes with
Sea salt
Adobo seasoning
Top the potatoes with about
2 cups cooked, cubed or shredded chicken
Repeat the process.
Prepare the sauce by heating to nearly boiling
4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)
Add, stirring briskly until thickened
6 tablespoons cornstarch
Season to taste with sea salt and Adobo seasoning.
Pour the sauce over the casserole evenly.
Process in the food processor with the chopping blade until crumbs
4 corn tortillas
Add
1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes
Process the cheese and tortilla crumbs until they are uniformly blended. Sprinkle the cheese mixture over the top of the casserole. Bake the casserole for about 40 minutes at 375F. Allow it to rest for about 10 minutes before serving.
Serves 6.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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