Serves 4
369 cal · 60 min
Scalloped Potatoes and Chicken with Fennel
Recipe GLPR6bb8ab40139c23
A comforting baked casserole featuring tender chicken breasts nestled among creamy scalloped potatoes and fennel, finished with a savory sour cream sauce and Parmesan crust. The fennel adds a subtle anise note that complements the rich, creamy sauce. Perfect for a satisfying dinner.
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Ingredients
4 medium red potatoes (about 1.5 to 2 pounds), left unpeeled and thinly sliced
1 fennel bulb
2 large chicken breasts, cut in half (4 pieces total)
2 garlic cloves, minced
1 1/2 tablespoons butter or margarine, melted
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-fat sour cream
2 tablespoons grated Parmesan cheese
Cooking spray
Directions
Preheat oven to 350°F with the rack positioned in the center. Leave the skin on the red potatoes and slice them thinly into rounds. Cut away the stalks and fronds from the fennel bulb, discard the stalks, thinly slice the bulb, and chop the fronds; set the fronds aside for garnish.
Place the sliced potatoes and fennel bulb in a 2-quart covered baking dish with enough water to cover the vegetables. Microwave on high for about 5 minutes until the vegetables are partially softened.
Let the vegetables cool slightly, then carefully drain them in a colander, discarding the liquid. Wipe the baking dish dry and coat it with cooking spray.
Return the drained potatoes and fennel to the prepared baking dish. Sprinkle the minced garlic evenly over the vegetables.
Cut each chicken breast in half to create 4 pieces. Arrange the chicken pieces on top of the potato-fennel mixture.
In a small bowl, whisk together the melted butter and flour to form a smooth paste. Gradually add 1 1/4 cups of the milk, stirring constantly to create a smooth sauce. Season with salt and pepper.
Pour the milk sauce over the chicken and vegetables. Cover the baking dish with a lid and place it in the preheated 350°F oven. Bake for approximately 30 minutes.
While baking, whisk together the remaining 1/4 cup milk with the sour cream in a small bowl until smooth.
After 30 minutes, remove the dish from the oven and increase the oven temperature to 425°F. Spread the sour cream mixture evenly over the top of the casserole.
Sprinkle the Parmesan cheese and reserved fennel fronds over the sour cream layer. Return the uncovered dish to the oven and bake for an additional 10 minutes until the top is golden and bubbling at the edges.
Remove from the oven and let rest for a few minutes. Check that the internal temperature of the chicken reaches 165°F using an instant-read thermometer. Serve warm.
