Skip to content
Looking for something?

CREAMY CHICKEN, POTATO AND VEGETABLE BAKE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 6 potatoes, peeled and thinly sliced
  • 1 KNORR Cheese and Bacon Flavour Potato Bake
  • 30ml vegetable oil
  • 4 deboned skinless chicken breasts, cubed
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 Green pepper, chopped
  • 200g button mushrooms, sliced
  • 2 cloves garlic, crushed
  • 300ml cream
  • 1 cup grated cheese
  • 1 Preheat the oven to 180 °C.
  • 2 Grease a rectangular or square casserole dish with oil spray.
  • 3 Layer half of the sliced potatoes in the dish, and sprinkle them with half the contents of the sachet of KNORR Cheese and Bacon Flavour Potato Bake.
  • 4 Heat the oil in a pan and fry the chicken cubes until golden brown. Sprinkle with the remaining KNORR Potato Bake powder. Place chicken cubes on top of the potatoes.
  • 5 In the same pan, fry the onion, peppers, mushrooms and garlic until just soft.
  • 6 Spread the vegetables on top of the chicken in the casserole dish. Top with the remaining potato slices, and pour the cream all over the top.
  • 7 Bake at 180 °C for 1 hour, then sprinkle the cheese over the top and bake for a further 30 minutes.
  • 8 Serve piping hot, with a green salad.