Chicken mushroom and potato bake
Perfect for these winter days, pure comfort food, all that cheese and potato ahh bliss.
Ingredients:
2 packets of white sauce mix
Mixed herbs
Ina Parmaan Garlic and herb seasoning (alternatively use garlic salt)
Salt and pepper
2 large chicken breasts cut into small pieces
300g mushrooms chopped roughly
3 to 4 large potatoes par cooked and sliced into thin slices otherwise they wont cook
1 onion chopped finely
Olive oil
600ml milk
Sprinkle of dried thyme really complements the dish
Grated cheddar cheese as little or as much as you want!
Method:
1. Firstly parboil the potatoes for about 5-7 minutes on the hob, or until you put a knife through and they are soft. Ensuring you do not cook too long otherwise they will fall apart and they will be difficult to slice. Drain away the water and slice, put to one side to cool
2. In a large saucepan drizzle olive oil, and put on a medium heat. Add the diced chicken breast and the herbs stirring occasionally until chicken is cooked. Add the mushrooms and the onion cooking until the onion is transluscent and the mushrooms are soft. Turn off the heat and put to one side
3. Meanwhile in another pan add the two white sauce packets using a little of the milk to make a paste then adding the remainder. Cook the sauce according to packet instructions then add some grated cheddar cheese until well combined.
4. In a large glass rectangular glass dish, add the chicken and mushroom mix. Then layer the potato over the top. Pour the white sauce over the potato evenly. Sprinkle over cheddar cheese to cover the whole dish.
Cook in a preheated oven at 180C (fan) for 35 minutes or until golden brown. Serve immediately.
This dish would be even better if you add some cut up bacon and leeks at stage 2 until well cooked.
Perfect for these winter days, pure comfort food, all that cheese and potato ahh bliss.
Ingredients:
2 packets of white sauce mix
Mixed herbs
Ina Parmaan Garlic and herb seasoning (alternatively use garlic salt)
Salt and pepper
2 large chicken breasts cut into small pieces
300g mushrooms chopped roughly
3 to 4 large potatoes par cooked and sliced into thin slices otherwise they wont cook
1 onion chopped finely
Olive oil
600ml milk
Sprinkle of dried thyme really complements the dish
Grated cheddar cheese as little or as much as you want!
Method:
1. Firstly parboil the potatoes for about 5-7 minutes on the hob, or until you put a knife through and they are soft. Ensuring you do not cook too long otherwise they will fall apart and they will be difficult to slice. Drain away the water and slice, put to one side to cool
2. In a large saucepan drizzle olive oil, and put on a medium heat. Add the diced chicken breast and the herbs stirring occasionally until chicken is cooked. Add the mushrooms and the onion cooking until the onion is transluscent and the mushrooms are soft. Turn off the heat and put to one side
3. Meanwhile in another pan add the two white sauce packets using a little of the milk to make a paste then adding the remainder. Cook the sauce according to packet instructions then add some grated cheddar cheese until well combined.
4. In a large glass rectangular glass dish, add the chicken and mushroom mix. Then layer the potato over the top. Pour the white sauce over the potato evenly. Sprinkle over cheddar cheese to cover the whole dish.
Cook in a preheated oven at 180C (fan) for 35 minutes or until golden brown. Serve immediately.
This dish would be even better if you add some cut up bacon and leeks at stage 2 until well cooked.
No comments:
Post a Comment