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I’m participating in this carnival from $5 Dinners today! Because this meal was such a great deal!
Quick Baked Chicken, adapted from The Cookbook Junkie
Makes 6-8 servings, depending on how hungry you are!
1 lb. ground chicken (manager’s special, $1.59)
1 large onion, chopped finely (.17)
2 carrots, chopped finely (.20)
2 tbsp. all-purpose flour
1 tbsp. tomato paste (.25)
1 ¼ cups chicken bouillon (homemade from cooking a chicken)
Pinch of fresh thyme (I used dried)
Generous 3 ½ cups mashed potatoes, creamed with butter and milk and well seasoned (.60–5 potatoes from a 5-lb. bag I got on sale for $1.79. I’m not sure if this was quite 3 1/2 cups, but it was enough. Plus milk and butter–let’s estimate another .50 for those)
¾ cup grated semihard white cheese (.83–I used about 1/3 of a big block of yellow cheddar that was on sale for $2.50 at Kroger)
Salt and pepper
1. Brown the ground chicken, onion, and carrots in a nonstick pan for 5 minutes, stirring frequently.
2. Sprinkle the chicken with the flour and cook over low heat for 2 minutes more.
3. Gradually blend in the tomato paste and chicken bouillon, then simmer for 15 minutes. Season to taste with salt and pepper and add a pinch of fresh thyme.
4. Using a slotted spoon, transfer the chicken and vegetable mixture to a casserole and let cool.
5. Spoon the mashed potato over the chicken mixture and sprinkle with cheese. Bake in preheated oven, 400 degrees, for 20 minutes, or until the cheese is bubbling and golden, then serve, straight from the casserole.
I did feel like this could have used a little more seasoning. Perhaps I underseasoned the potatoes and chicken mixture both. I hate adding a ton of salt, but maybe more pepper or thyme would have made a difference. All in all, it was tasty, just underseasoned.
Also linked to Tasty Tuesdays (which has some great tips today on freezing meal ingredients)