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Chicken-Fennel-Potato au Gratin

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Chicken-Fennel-Potato au Gratin
  • Prep Time 30 min
  • Total Time 2 hr 10 min
  • Servings 8
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Add something cheesy to your dinner table with this chicken, potato and fennel casserole.

Ingredients

2
tablespoons butter or margarine, softened
2
cloves garlic, finely chopped
2
small fennel bulbs (3/4 lb each)
1 1/4
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
teaspoon salt
1/4
teaspoon freshly ground pepper
2
lb red potatoes, peeled, thinly sliced (6 cups)
1
jar (16 oz) Alfredo pasta sauce
1/2
cup milk
2
cups shredded Swiss or Gruyère cheese (8 oz)
3/4
cup freshly grated Parmesan cheese (3 oz)

Directions

  • 1 Brush 13x9-inch (3-quart) glass baking dish with 1 teaspoon of the softened butter; sprinkle garlic in bottom of dish. Set aside. Cut off stalks from fennel bulbs to within 1 inch of bulb; reserve 1/4 cup of the feathery leaves and discard stalks. Cut off and discard bottom of bulbs. Cut bulb lengthwise into quarters; remove core. Cut each quarter crosswise into about 1/4-inch-thick slices to make about 4 cups.
  • 2 Heat oven to 375°F. In 12-inch skillet, melt remaining butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook and stir about 4 minutes. Add fennel; cook and stir 4 minutes longer. Cover; remove from heat.
  • 3 Arrange 1/2 of the potato slices in baking dish. In small bowl, mix Alfredo sauce, milk and 2 tablespoons of the fennel leaves. Pour 1/2 of sauce mixture over potatoes in dish; top with 1 cup Swiss cheese. Spoon chicken mixture evenly over cheese. Top with remaining potatoes; press to make mixture flat. Pour remaining sauce mixture over top. Sprinkle with remaining 1 cup Swiss cheese.
  • 4 Cover with foil; bake 1 hour. Uncover; sprinkle with Parmesan cheese. Bake 25 to 30 minutes longer or until potatoes are tender when pierced with a fork. Let stand 10 minutes before serving. Garnish with remaining fennel leaves.
Tips  

Look for Florence fennel, which is sweet fennel. It has an anise flavor sometimes described as licorice. It is available year-round, but it’s peak season is fall through spring.

A mandolin is a food slicer that can be used to slice the potatoes into uniform thin slices.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
310
)
Daily Value
Total Fat
34g
53%
(
Saturated Fat
21g
103%
,
Trans Fat
1g
)
Cholesterol
145mg
48%
Sodium
830mg
34%
Potassium
840mg
24%
Total Carbohydrate
32g
11%
(
Dietary Fiber
3g
13%
,
Sugars
4g
)
Protein
35g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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