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Scalloped Potatoes and Chicken with Fennel

Scalloped Potatoes and Chicken with Fennel

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🥔 4 medium red potatoes
    • 1 fennel bulb with fronds
    • 🧄 2 garlic cloves

  • Proteins

    • 🍗 2 large chicken breasts

  • Seasonings

    • 🧂 1/4 teaspoon salt
    • 1/8 teaspoon pepper

  • Dairy

    • 🧈 1 1/2 tablespoons margarine or butter
    • 🥛 1 1/2 cups fat-free (skim) milk
    • 1/2 cup reduced-fat sour cream
    • 🧀 2 tablespoons Parmesan cheese

  • Other

    • 2 tablespoons flour
    • Cooking spray

STEPS

1

Preheat the oven to 350 °F and place the oven rack in the center.

2

Thinly slice the potatoes (with skin on) and the fennel bulb. Finely chop the fennel fronds and set aside.

3

Place potato and fennel slices in a 2-quart covered baking dish, and cover with water. Microwave on high for about 5 minutes. Cool slightly then drain.

4

Dry the baking dish, spray with cooking spray, and return vegetables. Sprinkle minced garlic over vegetables.

5

Cut chicken breasts into four pieces and place on top of the potato-fennel mix.

6

Mix melted margarine with flour to form a paste. Add 1 1/4 cups skim milk, salt, and pepper. Stir until smooth and pour over the chicken and vegetables. Cover the baking dish and bake for 30 minutes in the preheated oven.

7

Mix the remaining milk with sour cream. Remove the baking dish, increase oven temperature to 425 °F, spread the sour cream mixture over the top, sprinkle with Parmesan cheese and fennel fronds, and bake uncovered for another 10 minutes or until golden and bubbling.

NUTRIENTS

Per 1 serving

🔥

440

Calories

  • 34
    Protein
  • 48
    Carbs
  • 13
    Fats

💡 Use a mandoline to quickly slice the potatoes and fennel evenly.Ensure the chicken reaches an internal temperature of 165 °F for safe consumption.For extra flavor, sprinkle some herbs like thyme or rosemary over the chicken.