Potato-crusted Chicken Casserole

1 large potato, thinly sliced
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Filling:
1-1/2 lbs chicken tenderloins, cut into 1/2-in cubes
2 tsp. olive oil
1 medium onion, chopped
1 Tbsp. butter
2 Tbsp. all-purpose flour
1-1/2 C. fat-free milk
1/4 C. shredded part-skim mozzarella cheese
1/4 C. grated Parmesan cheese
2 Tbsp. shredded reduced-fat cheddar cheese
2 C. frozen peas and carrots
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. dried basil
dash rubbed sage

Crumb Topping:
1 C. soft bread crumbs
1 Tbsp. butter melted
1/2 tsp. garlic powder

1. In a large bowl, toss potato slices with oil and salt and pepper.  Arrange slices onto the bottom and sides of an 11x7 baking dish coated with cooking spray.  Bake at 400 for 20-25 minutes or until potato is tender.  Reduce heat to 350.

2. Meanwhile, for filling, in large skillet over medium heat, cook chicken in oil until no longer pink.  Remove from skillet.  In the same skillet, saute onion in butter.  Stir in flour until blended; gradually add milk.  Bring to a boil; cook and stir fir 2 minutes or until thickened.  Reduce heat; stir in cheeses until melted.  Stir in vegetables and seasonings.  Spoon into potato crust.

3. Combine topping ingredients; sprinkle over chicken mixture.  Bake uncovered 40-45 minutes or until bubbly and topping is golden brown.

6 servings, 1 serving = 340 calories, 11g fat, 674mg sodium, 28g carbs, 3g fiber, 35g protein