Low-Fat Potato Chicken Casserole

下ごしらえ

材料

作り方

手順

1. 1

   In a small bowl, whisk together the cornstarch, skim milk, and nonfat milk powder until no lumps remain. Set the slurry aside.

   約2 分

   調理のヒント： Preparing the slurry first ensures it's ready to go when you need to thicken the sauce.

2. 2

   Place the cubed potatoes in a large pot or Dutch oven and pour in the chicken broth.

   約1 分

3. 3

   Bring the broth to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are nearly tender when pierced with a fork.

   約12 分

   調理のヒント： Don't overcook the potatoes at this stage, as they will continue to cook with the other ingredients.

4. 4

   While the potatoes are cooking, heat the canola oil in a large skillet over medium-high heat.

   約2 分

5. 5

   Add the chicken pieces to the hot skillet and cook, stirring occasionally, until lightly browned on all sides.

   約6 分

6. 6

   Add the chopped onion and celery to the skillet with the chicken. Sauté for another 5 minutes until the vegetables begin to soften.

   約5 分

7. 7

   Transfer the cooked chicken and vegetable mixture from the skillet into the pot with the simmering potatoes.

   約1 分

8. 8

   Stir in the chopped pimentos and dried thyme.

   約1 分

9. 9

   Give the cornstarch slurry a quick whisk, then slowly pour it into the pot while stirring constantly to prevent lumps.

   約1 分

   調理のヒント： Constant stirring is key to a smooth, creamy sauce.

10. 10

    Continue cooking and stirring gently over medium-low heat for 3-5 minutes until the sauce has noticeably thickened.

    約5 分

11. 11

    Remove the pot from the heat and stir in the shredded low-fat cheddar cheese until it has completely melted into the sauce.

    約1 分

12. 12

    Season with salt and black pepper to your taste.

13. 13

    Let the casserole rest for 5 minutes before serving. Garnish with a sprinkle of turmeric, if using.

    約5 分

    調理のヒント： Resting allows the sauce to set slightly and the flavors to meld.