Chicken and Scalloped Potato Casserole

Chicken & Scalloped Potato Casserole

It's time again to pamper Grandboy #2, it being Thursday today. I told him it was a lasagna because all three grandboys have let us know they don't like 'casseroles'. 

Plated

Just one slice was filling enough for dinner, accompanied by a salad and chips. It was an interesting experiment and pleasantly surprising that there was enough to make two casseroles. 

Scalloped Potato Pie

The second pie went to a neighbour who is a great help to us and is himself a chef. Hope he enjoys it.

A Slice of Pie

It's pretty amazing that this casserole took just a few ingredients. Any ground meat can be used; to keep it light, I used ground chicken. The chicken can be cooked and seasoned using your own recipe. I chose to use store bought marinara sauce in keeping with the 'lasagna' theme. The next time I make this, I'll be sure to line my bread pan and pie dish with parchment paper to make it easier to invert. Halve the ingredients if you wish to make just one casserole.

Ingredients

2 lbs. ground chicken, beef or pork

3 medium onions, diced

6 cloves garlic, minced

1 large beefsteak tomato, diced

1/2 cup marinara sauce 

1 tsp. Italian seasoning

4 russet/baking potatoes, peeled and sliced thin

enough oil to coat potato slices

salt to taste

20 slices Mozzarella cheese

Directions

1. Preheat oven to 350*F.
2. Brown the chicken in a pressure cooker with onions and garlic. 
3. Add tomatoes and salt to taste.
4. Cover, bring to pressure, lower heat to medium and simmer for 20 minutes.
5. Remove from heat and allow pressure to dissipate naturally which could take 10 to 15 minutes.
6. Take cover off and set aside to cool.
7. Add beaten eggs to chicken, stir well and set aside.
8. Rub potato slices with oil and salt and overlap over bottom and sides of baking pans.
9. Line potato slices with cheese along bottom and sides of pans.
10. Layer chicken over cheese and top with overlapping potatoes.
11. Continue in this fashion 2-3 times ending with potatoes topped with cheese.
12. Bake at 350*F for 1-1/2 hours until crust is golden. I baked them one at a time.
13. Allow to cool and invert onto a platter.

Slice and serve with salad or steamed vegetables.