Creamy Chicken, Potato and Vegetable Bake

Name: Creamy Chicken, Potato and Vegetable Bake
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Cuisine: South African
Ingredients: 6 potatoes, peeled and thinly sliced; 1 Knorr cheese and Bacon Flavour Potato Bake; 30 ml vegetable oil; 4 deboned skinless chicken breasts, cubed; 1 onion, chopped; 1 red pepper, chopped; 1 green pepper, chopped; 200 g button mushrooms, sliced; 2 cloves garlic, crushed; 300 ml cream; 1 cup grated cheese

4 People
100 min.
easy

Fresh peppers, garlic, mushrooms and chicken add extra nutrition to this luxuriously creamy potato bake. Serve with a fresh garden salad for a marvellous midweek meal the whole family will love.

Ingredients

6 potatoes, peeled and thinly sliced
1 Knorr cheese and Bacon Flavour Potato Bake
30 ml vegetable oil
4 deboned skinless chicken breasts, cubed
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
200 g button mushrooms, sliced
2 cloves garlic, crushed
300 ml cream
1 cup grated cheese

Cooking Method

Preheat the oven to 180 °C.
Grease a rectangular or square casserole dish with oil spray.
Layer half of the sliced potatoes in the dish, and sprinkle them with half the contents of the sachet of KNORR Cheese and Bacon Flavour Potato Bake.
Heat the oil in a pan and fry the chicken cubes until golden brown. Sprinkle with the remaining KNORR Potato Bake powder. Place chicken cubes on top of the potatoes.
In the same pan, fry the onion, peppers, mushrooms and garlic until just soft.
Spread the vegetables on top of the chicken in the casserole dish. Top with the remaining potato slices, and pour the cream all over the top.
Bake at 180 °C for 1 hour, then sprinkle the cheese over the top and bake for a further 30 minutes.
Serve piping hot, with a green salad.