Potato-Crusted Chicken Casserole

1 large (3" to 4-1/4" dia.) Potato, sliced
1 dash Pepper, black
1 tbsp Sunflower Oil

1/4 cup Parmesan Cheese, grated
1 tsp Sage, ground
1/2 tsp Thyme, ground
1/4 tspp Basil
1 cup, chopped Carrots, raw
1 medium (2-1/2" dia) Onions
1 cup Peas, frozen
1 1/2 lbs Tyson boneless, skinless chicken breast
1 tbsp Smart Balance Light Buttery Spread with Flax Oil
2 tbsp North Dakota Mill Prem. Bread Flour
2 tbsp Kraft Natural Cheese Fat Free Shredded Cheddar
1/4 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft
1 1/2 cup Milk, nonfat (skim milk)

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

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

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

Serving Size: 6 (1 serving = 1/6 of recipe)