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Chicken and Garlic Potato Bake

Chicken and Garlic Potato Bake

Chicken and Garlic Potato Bake

  • Prepare time15 Minutes
  • Cooking Time55 Minutes
  • ServesServes 6
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Ingredients

Product used:
Roast Potatoes Rosemary & Garlic 650g
800g pkt McCain Roast Potatoes Rosemary and Garlic, thawed, then thinly sliced
  • 60g butter
  • 2 leeks, washed and thinly sliced
  • 5 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 1-1/3 cups milk
  • 4 (580g) chicken thigh fillets, trimmed, cut into 1.5cm cubes
  • ¾ cup grated cheddar
  • Green salad or steamed green veg, to serve

Method

1.Preheat oven to 220C or 200C fan-forced.
2.Melt butter in a large saucepan over medium heat. Cook leeks, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute.
3.Stir in flour and cook for 30 seconds. Add milk, stirring until combined.
4.Add chicken, then simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season.
5.Transfer to a 5 cup ovenproof baking dish [we used 17x26cm]. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg.