As far as comfort food goes, this Chicken and Mashed Potato Bake is pretty high on the list.
With cream, moist chicken and garlic topped with a cheesy mashed potato, this is perfect for a weeknight dinner for the whole tribe.
Method
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Preheat oven to 180 degrees.
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Peel the potatoes and cut into quarters. Boil them in a saucepan of hot salty water for 15 minutes or under very tender.
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Drain the pan of water and return the potatoes to the pan.
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Add 1/3 cup of the cream and mash well.
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In another pan, heat the olive oil then cook the crushed garlic and onion until fragrant. Add the chicken and cook five minutes or until just cooked through.
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Add the chicken stock and turn down the heat to medium - medium low. Simmer for 10 minutes.
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Dissolve the cornflour in a few tablespoons of water and add to the stock mixture and stir well to thicken.
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Stir in the corn and remaining cream. Season to taste.
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Pour the chicken mixture into a baking dish and spread evenly.
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Dollop the mashed potato over the top so it forms a loose crust and sprinkle with cheese.
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Bake in oven for 10 - 15 minutes or until golden and bubbling.
Recipe Hints and Tips:
- Chicken and Mashed Potato Bake is not suitable to freeze.
- Best served immediately.
