Potato-Topped Chicken Casserole - cooking recipe

Ingredients

4 lbs medium size red potatoes, quartered
3 lbs ground chicken
4 medium carrots, finely chopped
2 medium onions, finely chopped
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon fresh thyme, minced
1 1/4 cups chicken broth
1 cup milk
6 tablespoons butter, cubed
7 ounces cheddar cheese, shredded

Preparation

Place potatoes in a dutch oven and cover with water bringing to a boil.
Reduce heat; cover and simmer for 15 - 20 minutes (or until tender).
Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain.
Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
Reduce heat and simmer uncovered for 6-8 minutes or until thickened.
Divide mixture between two greased 13 x 9 inch baking dishes.
Drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
Stir in cheese and spread over chicken mixture.
Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY!
TO USE FROZEN CASSEROLE:.
Thaw in the refrigerator overnight.
Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.