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!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dinner
Cuisine: British, French
Keyword: Any Time Of the year, autumn, Family Meal, homemade, spring, summer, winter
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.
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, 50 g (1/2 cup) Parmesan cheese, ½ tsp salt, ½ tsp pepper, pinch dried thyme
Add the cooked chicken and spinach and heat through until the spinach wilts.
375 g (13 oz) cooked chicken, 100 g (3 1/4 packed cups) baby spinach leaves
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.
350 g (3/4 lb) baby new potatoes, 1 tbsp melted butter
Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.