Creamy Chicken and Potato Bake

This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!

Course Dinner

Cuisine British, French

Keyword Any Time Of the year, autumn, Family Meal, homemade, spring, summer, winter

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings people

Author Nicky Corbishley

Ingredients

1 tbsp vegetable oil
1 onion peeled and chopped
2 cloves garlic peeled and minced
3 medium carrots peeled and chopped into small chunks
4 tbsp white wine
215 ml (1 cup minus 2 tbsp) double/heavy cream
1 tsp Dijon mustard
100 g (1 packed cup) mature cheddar cheese grated
50 g (1/2 cup) Parmesan cheese grated
½ tsp salt
½ tsp pepper
Pinch of dried thyme
375 g (13oz) cooked chicken approx. 3 chicken breasts, shredded
100 g (3 1/4 packed cups) baby spinach leaves
350 g (3/4lb) baby new potatoes thinly sliced (no need to peel)
1 tbsp melted butter
Fresh thyme to garnish

Instructions

Preheat the oven to 200C/400F.
Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
Add the cooked chicken and spinach and heat through until the spinach wilts.
Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
Top with fresh thyme before serving.

Notes

Nutritional information is per serving.

Nutritional Information

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