Name: Creamy Chicken Potato Bake
Prep time: 13 min
Cook time: 1 h 5 min
Total time: 78 min
Yield: 1 recipe
Ingredients: Chicken breast, cubed 1.5–2 cm: 500 g; Oil for frying: 1 tbsp (15 ml); Salt & pepper: Pinch each; Onion, sliced: 1 small (80–100 g); Mixed veg or peas: 150 g (1 cup UK/US); Carrot, sliced thin: 100 g (⅔ cup); Mushrooms, sliced: 1 cup (optional); Condensed chicken soup: 1 can (295 g); Milk or water: 120 ml (½ cup UK/US); Garlic powder: 1 tsp (3 g); Paprika: 1 tsp (2 g); Mustard: English or Dijon 1 tsp (optional); Dried thyme or parsley: 1 tsp (1 g); Black pepper: ½ tsp (1 g); Salt (only if needed): ¼ tsp (1.5 g); Potatoes, peeled and sliced 0.3–0.5 cm (thin): 500 g; Olive oil or melted butter: 1 tbsp (15 ml | 13 g); Pinch of salt + pepper; Optional dusting of cheddar

Method

7 steps

Brown the cubed chicken breast in 1 tbsp oil, seasoning with a pinch of salt and pepper.
Add the sliced onion, mixed veg or peas, and sliced carrot to the pan. If using mushrooms, add them now.
In a bowl, combine the condensed chicken soup, milk or water, garlic powder, paprika, mustard if using, dried thyme or parsley, ½ tsp black pepper, and ¼ tsp salt if needed.
Pour the creamy sauce over the chicken and vegetables.
Arrange the peeled, thinly sliced potatoes on top and drizzle with 1 tbsp olive oil or melted butter, then season with a pinch of salt and pepper.
Cover with foil and bake at 190°C (375°F) for 35 minutes.
Remove foil and bake 30–35 minutes more until the potatoes are golden and the sauce is bubbling.