Barefoot conTerra

My friend Marci sent me this recipe awhile back and I keep forgetting to try it!

4 lbs. medium red potatoes,  quartered

3 lbs. ground chicken

4 medium carrots, finely chopped

2 medium onions, finely chopped

¼ cup all-purpose flour

2 Tbsp. tomato paste

1½ tsp. salt

¾ tsp. pepper

¼ tsp. minced fresh thyme

1¼ cups chicken broth

1 cup milk

6 Tbsp. butter, cubed

1¾ cups (7oz) shredded cheddar  cheese

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.

2. Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over Medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.

3. Divide mixture between two greased 13×9” baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.

4. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole uncovered, at 400° for 15-20 minutes or until bubbly.

To use a frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 50-55 minutes or until bubbly.