Chicken and Mashed Potato BakePerfect Weeknight Dinner Recipe!
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.
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
- 500 grams Chicken Tenderloins
- 500 grams Potatoes
- 1/2 cup Cream
- 1 tsp Crushed Garlic
- 1 tbsp Cornflour
- 1 tbsp Olive Oil
- 1 cup Corn Kernels frozen
- 1/2 cup Cheese grated
- 1 tsp Salt And Pepper to taste
- 2 cups Chicken Stock add more as needed
- 1 Brown Onion chopped finely
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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.
