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
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 (½ 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 ¼ 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 (¾ 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.