Chicken, Cauliflower and Potato Bake

Name: Chicken, Cauliflower and Potato Bake
Yield: 6
Ingredients: 1 1/2 lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices; 1 small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices; 1 package (20 oz) boneless, skinless chicken thighs (about 6 thighs); 2 teaspoons salt; 1/4 teaspoon ground red pepper (cayenne); 4 tablespoons butter; 2 tablespoons Gold Medal™ all-purpose flour; 1 cup heavy whipping cream; Grated rind and juice of 1 medium lemon; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 2 cups shredded Italian cheese blend (8 oz); 1/2 cup Progresso™ plain panko crispy bread crumbs; 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Chicken, Cauliflower and Potato Bake was pinched from <a href="http://www.tablespoon.com/recipes/chicken-cauliflower-and-potato-bake/20c08ff9-44d1-496b-92fb-c787528d96ff" target="_blank">www.tablespoon.com.</a>

"Get potato gratin and smothered chicken in the same baking dish with this easy casserole that uses quick microwaved roux for a yummy cream sauce so delicious your family will think you slaved over it for hours...."

INGREDIENTS

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1 1/2 lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices

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1 small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices

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1 package (20 oz) boneless, skinless chicken thighs (about 6 thighs)

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2 teaspoons salt

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1/4 teaspoon ground red pepper (cayenne)

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4 tablespoons butter

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2 tablespoons Gold Medal™ all-purpose flour

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1 cup heavy whipping cream

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Grated rind and juice of 1 medium lemon

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1 tablespoon Dijon mustard

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1 tablespoon Worcestershire sauce

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2 cups shredded Italian cheese blend (8 oz)

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1/2 cup Progresso™ plain panko crispy bread crumbs

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2 tablespoons chopped fresh Italian (flat-leaf) parsley

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