Potato & Chicken Bake
Jessica Gray
A hearty, creamy bake layered with tender chicken, thinly sliced potatoes, and a rich, savoury sauce. Topped with golden, melted cheese, this comforting dish is perfect for an easy weeknight meal or a crowd-pleasing family dinner.
Ingredients
- 500g diced potatoes
- 4 large boneless chicken thighs
- (around 600g total)
- 1 can condensed chicken soup
- (420g can) we used Campbells
- 3 tbsp Hot Potato, Hot Potato Mix
- 250g sour cream
- ¾ cup water
- 1 cup grated cheese
- Oil
- Man Grind Salt Flakes
Directions
- Preheat oven to 180°C fan bake.
- In a large shallow casserole heat a small drizzle of oil over a medium high heat.
- Season chicken thighs with a small pinch of man grind and add to the pan.
- Brown for 1-2 minutes in each side until lightly golden.
- While the chicken is browning, in a bowl combine the canned soup, sour cream, water and Hot Potato, Hot Potato. Whisk to combine.
- Dice the potatoes into inch sized cubes, we used skin on Inca Gold potatoes. Add to the pan with the chicken, arrange in an even layer.
- Pour over the soup and sour cream mixture and spread out to cover the whole dish.
- Sprinkle over the grated cheese and bake for 40 minutes or until potato’s are cooked through.
