Scalloped Potatoes and Chicken with Fennel

60 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4medium red potatoes
• 1fennel bulb with fronds
• 2garlic cloves, minced
• 2large chicken breasts
• cooking spray
• 22.2 mlmelted margarine or butter
• 29.6 mlflour
• 1½ cupsfat-free skim milk, divided
• 1.2 mlsalt
• 0.6 mlblack pepper
• ½ cupreduced-fat sour cream
• 29.6 mlParmesan cheese

How to cook it

1. Position your oven rack in the middle and preheat the oven to 350 °F.
2. Slice the unpeeled red potatoes into thin rounds.
3. Trim the stems and feathery fronds from the fennel, discarding the tough stalks. Finely chop the fronds and reserve them, then thinly slice the bulb.
4. Transfer the sliced potatoes and fennel bulb to a 2-quart microwave-safe dish and submerge them in water. Put on the lid and microwave on high power for roughly 5 minutes, then drain thoroughly in a colander.
5. Dry the baking dish, coat the interior with cooking spray, and return the drained vegetables to it. Scatter the minced garlic evenly over top.
6. Halve both chicken breasts crosswise to make four portions, then arrange them across the vegetable layer.
7. Whisk the melted butter and flour together in a bowl to create a smooth paste. Gradually whisk in 1 1/4 cups of the skim milk, the salt, and the pepper until well combined.
8. Pour the milk mixture evenly over the chicken and vegetables. Cover the dish tightly and bake at 350 °F for about 30 minutes.
9. Whisk the remaining 1/4 cup of milk into the sour cream, and crank the oven temperature up to 425 °F.
10. Carefully take the casserole out of the oven. Spread the sour cream blend across the surface, then top with the reserved fennel fronds and Parmesan cheese.
11. Return the dish uncovered to the oven and bake for roughly 10 minutes until bubbly and lightly browned, ensuring the chicken registers an internal temperature of at least 165 °F.

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