"Scalloped" Chicken and Potatoes
8 medium-large red potatoes (about 2 1/2 lbs), slice 1/4 inch thick
1 can (14.5 oz) chicken broth (I used garlic & herb flavor)
1 pkg (8 oz) cream cheese (I used reduced fat NOT FAT FREE)
1/2 tsp dried thyme
1/4 tsp eachdried sage, garlic powder, salt, pepper
1 cup milk
3 Tbsp flour
1 tsp chicken bouillon granules (I used that new Wyler flavored stuff)
4 scallions, chopped
1 1/4 lbs boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 pkg (10 oz) frozen cut green beans
1 1/2 cups shredded Swiss or havarti (I used Swiss)
In a pot, cook potatoes in 1 cup broth, covered, 15 minutes or until almost tender.
Whisk cream cheese, thyme, sage, garlic powder, salt, pepper, milk, flour, bouillon, remaining broth and scallions in bowl.
Add chicken and cream cheese mixture to potatoes in pot. Cover; simmer 5 minutes, stirring occasionally. Stir in green beans and Swiss or harvarti cheese; cook 10 more minutes or until chicken is cooked through.
Cook's note: I cooked it about 10 minutes before adding the final cheese and another 15 minutes the last time because I like my chicken completely done.
Submitted by Sandie
Poultry Dishes
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