Cheesy Potato, Tomato and chicken Bake
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | g | MARVELLO Full Fat Margerine |
| 1.00 | pc | Onions finely chopped |
| 10.00 | g | Robertsons Veggie Seasoning |
| 500.00 | g | Chicken, breast fillets thinely sliced |
| 800.00 | g | Potatoes (medium)cleaned and thinly sliced |
| 60.00 | g | KNORR Chicken à la King 6 x 928g |
| 2.00 | pc | Eggs, large (class A) |
| 500.00 | ml | MEADOWLAND Classique 10 x 1L |
| 3.00 | pc | Tomatoes thinly sliced |
| 100.00 | g | Cheese, Mozarella |
| 15.00 | g | Parsley, fresh finely chopped |
Preparation
1.Melt the marvello and fry the onions and Robertson’s veggie seasoning for 1 minute.
2.Add the chicken strips and fry for 5 to 8 minutes or until the chicken strips are cooked.
3.In a separate bowl whisk together the Knorr chicken a la king meal mix powder, meadowland classique cream and eggs until well combined.
4.In a serving dish arrange a layer of potatoes followed by the chicken breast mixture followed by another layer of potatoes ending off with the sliced tomatoes, grated cheese and parsley.
5.Pour the Cream mixture evenly over the potato and chicken dish and bake at 160 degrees Celsius for 40 to 45 minutes until the potatoes are done.
6.Remove from the oven and allow too stand for 10 minutes before serving.
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