Tuscan Chicken Potato Bake
1 4 Lb Rotisserie Chicken Boned and Shredded OR 5 lb Beef Stew Meat
3 Pounds Idaho Potatoes
4 Tablespoons Butter
4 Cloves Garlic, Minced
1 Tablespoon Fresh Thyme
1 Teaspoon Tuscan Spice Mix
1 Cup Cream
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounces Pecorino Romano Cheese, Shredded
8 Ounces Asiago Or Mozzarella Shredded
2 Bags Frozen Cut Green Beans
2 Tablespoons Olive Oil
6 Ounces Breadcrumbs
8 Ounces Parmesan Cheese, Shredded
4 Oz. Asiago Or Mozzarella Shredded
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Parsley
Preheat your oven to 400 degrees F. Bring a large pot of water to boil and add salt.
Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan.
Place the butter, garlic and the thyme, in with the potatoes and heat over a low flame until the garlic is just beginning to brown.
Remove the potatoes from the heat and pour in the cream, salt, pepper, Tuscan Spice, Pecorino Romano cheese and Asiago cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes.
Place the potatoes into the bottom of a lightly greased 3-quart casserole dish. Layer with the thawed drained green beans. Next Add the shredded Chicken Layer.
Topping: In a small bowl, combine the olive oil, breadcrumbs, Parmesan and Asiago cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.
Serve with Caesar Salad, Dinner Rolls, and Vegetable Side Dish, Dessert.
Appetizer: Spinach Dip, bread and Olives on the table