Friday, October 14, 2011

Russian Chicken, Potato, and Carrot Casserole with Pearsauce

Layer in 5 large potatoes thinly sliced with olive oil, butter, salt, and white pepper sprinkled liberally through out. Start to bake in oven covered at 400 degree. In a pan on the stove, layer sliced chicken in melted butter and olive oil, frying till lightly browned. Add 1/4 cup of Half&Half and 2/3 cup shredded soft white cheese of your choice, simmer. Add sliced carrots on top of potatoes. Add creamy chicken. Sprinkle with minced parsley, paprika, white and tri-color cracked pepper. Continue to bake until potatoes are easily pierced and creamy cheese sauce just begins to look brown. Using a stick mixer, blend smooth 3 very ripe pears and serve on the side.

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