Today’s Tasting:

Tuscan Chicken Potato Bake 

1 4 Lb Rotisserie Chicken Boned and Shredded OR 5 lb Beef Stew Meat

3 Pounds Red Potatoes Or Yellow Potatoes

4 Tablespoons Butter

4 Cloves Garlic, Minced

1 Tablespoon Fresh Thyme

1 Cup Cream

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

16 Ounces Pecorino-Romano Cheese, Shredded

8 Ounces Asiago Or Mozzarella Shredded

Topping:

2 Tablespoons Olive Oil

6 Ounces Breadcrumbs

4 Ounces Parmesan Cheese, Shredded

2 Oz. Asiago Or Mozzarella Shredded

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Parsley

Preheat your oven to 400 degrees F. Bring a large pot of water to boil and add a dash of salt.

Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan.

Place the butter, garlic and the thyme in with the potatoes and heat over a low flame until the garlic is just beginning to brown.

Remove the potatoes from the heat and pour in the cream, salt, pepper, pecorino-Romano cheese and Asiago cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes if desired. Add the shredded Chicken and fold into mixture.

Place the potatoes and chicken mixture into the bottom of a lightly greased 3-quart casserole dish.

Topping: In a small bowl, combine the olive oil, breadcrumbs, Parmesan and Asiago cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.

Serve with Caesar Salad, Dinner Rolls, and Vegetable Side Dish.

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