Ingredients
1 large potato, thinly sliced1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon pepperFILLING:1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes2 teaspoons olive oil1 medium onion, chopped1 tablespoon butter2 tablespoons all-purpose flour1-1/2 cups fat-free milk1/4 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese2 tablespoons shredded reduced-fat cheddar cheese2 cups frozen peas and carrots1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon dried basilDash rubbed sageCRUMB TOPPING:1 cup soft bread crumbs1 tablespoon butter, melted1/2 teaspoon garlic powder
Preparation
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 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°.
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.
Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.
