Thursday, April 10, 2014

Scalloped Chicken and Potatoes with Green Beans

I did a recipe search for a dish with chicken and green beans. This one popped up in my saved files. I couldn’t find this recipe on Google. You can always count on Russie to have something that tastes good. Thank you so much, Russie! I adapted the ingredients to what I had on hand and decided to layer and bake it like a more traditional scalloped potato dish.

This was so delicious and creamy. The sharp cheddar cheese added a little tang and the spices were a savory whisper of flavor.

Serves 6

1 (1/2 lb.) Chicken breast
2 cups Water from poaching chicken
3 Red potatoes (about 3” round), sliced 1/4 inch thick
1 cup Milk
2 Tbsp. Chicken base
3 Tbsp.  Flour
1 small (3 oz) pkg. Neufchâtel
4 oz. (1 cup) Extra Sharp Cheddar Cheese, shredded
1/4 tsp dried Thyme
1/8 tsp each ground Sage, Garlic powder, Onion powder, Pepper
½ tsp. dried chopped Chives
1 (15 oz) can cut Green beans, drained

To poach chicken: Put chicken breast in pot and cover with water. Bring to boil and turn heat to a low simmer. Cook for 15 minutes. Turn off heat and let stand for 15 minutes. Remove chicken to a dish to cool, saving broth in pot. Pull skin and bones from chicken and save in freezer bag for a future kettle of soup. Shred chicken.

To cook potatoes: Add sliced potatoes to pot with saved broth and bring to a boil. Turn heat to low and cook covered for 15 minutes or until potatoes are almost tender when poked with a fork. Drain potatoes and save broth. Pour broth through strainer and save 2 cups for sauce. Save remaining broth to use in another recipe.

Preheat oven to 350°F. Lightly coat an 8x8-inch baking dish with canola oil spray.

To make sauce: Put the saved 2 cups of broth, milk, flour and chicken base in a blender jar and whisk until mixed. Pour into 2 quart microwave safe bowl and microwave about 2 minutes at a time at 75% power (depending on power of microwave oven) until sauce is thickened, stirring every two minutes.

Drop little chunks of Neufchâtel into the hot sauce and whisk until melted and blended. Add shredded cheddar and stir until melted and blended into sauce. Stir in herbs and seasonings.

Assemble casserole:
Put about one cup of sauce in bottom of prepared baking dish. Cover with a layer of potatoes (one third of potatoes). Sprinkle with one half of the shredded chicken. Sprinkle with one half of the drained green beans. Add another layer of potatoes (half of remaining potatoes). Drizzle a good cup and a half of sauce over casserole. Continue layering with remaining chicken, beans, potatoes and sauce.

Bake for one hour or until bubbly and top is golden brown. Remove from oven and rest for 15 minutes before serving.

Serve with a side salad or steamed vegetable - broccoli or asparagus. Yummy!

Original recipe: Russie <russie2003@*******.net>
Subject: [dailyrecipes] ---Scalloped Chicken and Potatoes---with Green Beans---
Date: 1/18/2007 10:51 PM


2 1/2 pounds red potatoes, sliced 1/4 inch thick
14.5 oz can chicken broth
8 oz pkg cream cheese
1/2 tsp dried thyme
1/4 tsp each dried sage, garlic powder, salt, pepper
1 cup milk
3 tbs flour
1 tsp chicken bouillon granules
4 scallions, chopped
1 1/4 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
10 oz pkg frozen cut green beans
1 1/2 cups shredded Swiss or harvarti cheese

In pot, cook potatoes in 1 cup broth, covered, 15 min. until almost tender. Whisk cream cheese and next 8 ingredients and remaining broth and scallions in bowl. Add chicken and cream cheese mixture to potatoes in pot. Cover, simmer 5 min. Stir in green beans and Swiss or harvarti cheese, cook 10 more min. or until chicken is cooked through. MAKES 6 SERVINGS.*

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