Potato-Crusted Chicken Casserole

• 1 large potato, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups fat-free milk
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons shredded reduced-fat cheddar cheese
• 2 cups frozen peas and carrots
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• Dash rubbed sage
• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• 1/2 teaspoon garlic powder

1. In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400u0b0 for 20-25 minutes or until potato is tender. Reduce heat to 350u0b0.
2. Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust.
3. Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

potato, olive oil, salt, pepper, chicken, olive oil, onion, butter, flour, milk, mozzarella cheese, parmesan cheese, cheddar cheese, carrots, salt, thyme, dried basil, sage, bread crumbs, butter, garlic

Taken from www.tasteofhome.com/recipes/potato-crusted-chicken-casserole/ (may not work)