Chicken and Mashed Potato BakePerfect Weeknight Dinner Recipe!

serves
5time needed
prep cookingredients
11difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
NUTRITION INFORMATION | ||
---|---|---|
Qty per 267g serve |
Qty per 100g |
|
Energy | 2391kJ | 897kJ |
Protein | 19.3g | 7.2g |
Fat,total | 24g | 9g |
-saturated | 7.7g | 2.9g |
Carbohydrate | 30g | 11g |
-sugars | 0.84g | 0.31g |
Dietary Fibre | 1.16g | 0.43g |
Sodium | 880mg | 330mg |
Ingredients
Method
- Preheat oven to 180 degrees.
- Peel the potatoes and cut into quarters. Boil them in a saucepan of hot salty water for 15 minutes or under very tender.
- Drain the pan of water and return the potatoes to the pan.
- Add 1/3 cup of the cream and mash well.
- 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.
- Add the chicken stock and turn down the heat to medium - medium low. Simmer for 10 minutes.
- Dissolve the cornflour in a few tablespoons of water and add to the stock mixture and stir well to thicken.
- Stir in the corn and remaining cream. Season to taste.
- Pour the chicken mixture into a baking dish and spread evenly.
- Dollop the mashed potato over the top so it forms a loose crust and sprinkle with cheese.
- Bake in oven for 10 - 15 minutes or until golden and bubbling.