The girl at work who supplied the Chicken Spinach and Feta wraps gave me another recipe recently. The recipe mostly comes from a Masterfoods creamy herb and garlic potato bake recipe, but there is a wee difference to it. This dish is really smashing. I hope that you like it too.
Ingredients:
1kg Boneless Chicken (Breasts or Tenderloins are best)
1 large onion
4 rashers of bacon
3 very large tatties (potatoes)
2 packets of Masterfoods creamy herb and garlic potato bake
600ml of thickened cream
Enough cheese to cover the top of casserole dish
Salt and Pepper to taste
Method:
Pre-heat the oven to 220 deg C.
Fry chicken in a large pan until browned then place the chicken in a large casserole dish.
Slice onion and bacon and place on top of chicken.
Cut the potatoes into thin slices and then place them on top.
Add salt and pepper to taste.
Mix the contents of the potato bake packets along with the cream and then pour into the casserole dish over the top of potatoes. You may want to add a wee bit of water to thin it out beforehand.
Place the dish into the oven and cook for 50 minutes. If the potatoes are soft (prod them with a fork), then add grated cheese to cover the top of the dish and cook for a further 10 minutes.
If not cook a wee bit longer and then add the cheese.
Get a large spoon and use it to distribute the yummy food onto plates. I like to cook green beans with them as a side dish.
