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.
