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.
Chicken and Mashed Potato Bake
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
20
minutesCooking time
40
minutesCalories
450
kcalTotal time
1
hourA comforting baked dish combining tender chicken with creamy mashed potatoes. Rich in flavor, easy to prepare, and perfect for a hearty family meal.
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Ingredients
500 gram Chicken Tenderloins
500 gram Potatoes
0.5 cup Cream
1 tsp Crushed Garlic
1 tbsp Cornflour
1 tbsp Olive Oil
1 cup Corn kernels-frozen
0.5 cup Cheese-grated
1 tsp Salt and Pepper-to taste
2 cups Chicken stock-add more as needed
1 Brown onion-chopped finely
Directions
- 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.
Notes
- Chicken and Mashed Potato Bake is not suitable to freeze.
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