Potato Crusted Chicken Casserole

I had my doubts about this one but I ended up loving and ate two whole spoonfuls!  Hopefully, Eric doesn't feel the same way so I can eat some more tomorrow ;)

UPDATE:  Hearn came home and ate the rest... urgh.

1 large potato, scrubbed and sliced thinly
1 tbsp EVOO
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder

Filling:
1 lb boneless, skinless chicken breast, cut into bite size pieces
1 tbsp EVOO
1/4 onion, chopped finely
1 garlic clove, chopped finely
1 tbsp butter
2 tbsp all purpose flour
1 1/2 c reduced fat milk
1/4 c shredded mozzarella cheese
1/4 c parmesan cheese, grated
1/8 c shredded cheddar cheese
1 c frozen peas and carrots
pinch of salt, pepper, thyme, sage, and basil

Crumb Topping:
1/2 c panko bread crumbs
1/2 tsp garlic powder
1 tbsp butter, melted

Preheat oven to 400 F.  In a large bowl, toss potato slices with oil, salt, pepper, and garlic powder.  Arrange slices of potatoes in a lightly sprayed 2 1/2 quart baking dish, layering as needed.  Bake for 20 minutes.  Reduce heat to 350 F and set dish aside.

In a large skilet over medium heat, heat EVOO and cook chicken until no longer pink.  Remove from skillet and set aside.  Melt butter in skillet and cook onion and garlic until tender.  Stir in flour until well blended.  Gradually stir in milk.  Bring to a boil for 2-3 minutes or until thickened.  Reduce heat, stir in cheeses until melted.  Stir in vegetables, seasonings, and chicken.  Spoon onto potato crust. 

Combine garlic powder and panko bread crumbs.  Evenly sprinkle over chicken mixture.  Drizzle melted butter over top.  Bake for 40 minutes or until bubbly and golden brown.