If you're in search of a home-cooked meal that doesn't break the bank or take hours to cook and prep, this recipe is your answer. Plus, the whole dish is made in one pan so say goodbye to a pile of dishes! This Klondike Potato Chicken Casserole by our friends at Green Giant™ Fresh combines tangy dijon mustard, good-for-you garlic, and a crispy red potato topping for a dish that's equally delicious and easy to prepare.
Why cook with Klondike Red Potatoes? Most reds are round and "waxy", which means more moisture and less starch. This feature makes red potatoes ideal for potato salad dishes, steamed, boiled, or in crock pot meals and casseroles. Red potatoes remain firm during the cooking process, and their flavor is sweet and robust with a creamy, slightly moist mouth feel. Are you hungry yet?
Now, a little bit of info about these vibrant red potatoes that you might not have known:
- The skin of a red potato can vary from a dark red hue to a very light pink hue and the flesh from a creamy white to a golden yellow.
- One notable benefit – these potatoes have a higher antioxidant level provided by the red skin versus russet or white potatoes.
- The underlying cause of the skin color variations is directly tied to where the potatoes are grown and the soil type. Volcanic soils such as those found in the Pacific Northwest produce very dark reds, while sandy loam (a fertile soil of clay and sand) such as what is found in Florida produce a lighter pink potato.
- The most notable growing area for Red potatoes is the Red River Valley, a fertile growing area stretching across North Dakota, Minnesota, and Manitoba, Canada and boasts over 250 potato producing growers!
TIP: although this recipe calls for 4 Klondike Red potatoes, we used 6-7! Use as many as you like to create a full potato topping.
- 4 Klondike Red potatoes, shredded
- 4 Tbsp. Dijon mustard
- 2 cloves garlic, minced
- 4 chicken breasts
- Salt and pepper to taste
- 1 Tbsp. olive oil
- Parsley, chives, rosemary, and other desired herbs
- Rinse shredded potatoes to remove starch.
- Combine Dijon mustard and garlic in a bowl, mix well. Spread the mustard evenly over the chicken breasts. Place chicken into a greased casserole dish.
- Coat potatoes with olive oil and mix with herbs and spices. Spread potato mixture on top of chicken. Salt and pepper lightly.
- Bake at 425°F for 45 minutes or until the chicken is cooked through and the potatoes are golden brown.