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Chicken, Cauliflower and Potato Bake

(1 review)
Chicken, Cauliflower and Potato Bake
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 6
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Get potato gratin and smothered chicken in the same baking dish with this easy casserole that uses quick microwaved roux for a yummy cream sauce so delicious your family will think you slaved over it for hours.

Ingredients

1 1/2
lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices
1
small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices
1
package (20 oz) boneless, skinless chicken thighs (about 6 thighs)
2
teaspoons salt
1/4
teaspoon ground red pepper (cayenne)
4
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1
cup heavy whipping cream
Grated rind and juice of 1 medium lemon
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
2
cups shredded Italian cheese blend (8 oz)
1/2
cup Progresso™ plain panko crispy bread crumbs
2
tablespoons chopped fresh Italian (flat-leaf) parsley

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread potatoes evenly in dish. Top with cauliflower. Rub chicken thighs with 1/2 teaspoon of the salt and the red pepper; place in single layer on top of cauliflower.
  • 2 In large microwavable bowl, place 2 tablespoons of the butter. Microwave uncovered on High 30 to 90 seconds or until melted. Stir in flour; microwave 30 to 90 seconds longer or until thickened. Stir in cream, lemon juice, mustard, Worcestershire sauce and remaining 1 1/2 teaspoons salt. Microwave uncovered 1 to 2 minutes or until bubbling at edges. Stir in cheese. Mixture will be thick. Spread evenly over casserole.
  • 3 In small microwavable bowl, place remaining 2 tablespoons butter. Microwave uncovered on High 30 to 90 seconds or until melted. Stir in grated lemon peel and bread crumbs. Sprinkle over casserole.
  • 4 Bake uncovered 50 to 55 minutes or until cauliflower and potatoes are tender, bread crumbs are golden brown and juice of chicken is clear when thickest part is cut (at least 165°F). Top with parsley. Let stand 5 minutes before serving.
Tips  

Snip the fresh parsley leaves with scissors directly over the finished dish for a quick garnish.

Chicken thighs vary in size. If yours are quite large, consider cutting in half before rubbing with salt and red pepper.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
310
)
Daily Value
Total Fat
34g
53%
(
Saturated Fat
20g
99%
,
Trans Fat
1g
)
Cholesterol
190mg
63%
Sodium
1330mg
55%
Potassium
770mg
22%
Total Carbohydrate
35g
12%
(
Dietary Fiber
2g
10%
,
Sugars
5g
)
Protein
33g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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