Chicken and leek potato bake
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Time to make:
2 hrs 20 mins (Hands-on time: 20 mins, Cooking time: 120 mins)
$3.40 per serve
(at time of publication)
Full ingredients list:
olive oil spray
3 rashers short-cut bacon, chopped
1 leek, finely sliced
2 garlic cloves, crushed
400g skinless chicken thigh fillets, diced
2 teaspoons Tuscan seasoning
1kg potatoes, thinly sliced
4 large carrots, sliced
1 3/4 cups skim milk
1/2 cup reduced-salt chicken stock
1 tablespoon wholegrain mustard
2 tablespoons cornflour
1/4 cup grated reduced-fat cheese
1/4 cup grated parmesan
3 cups steamed green beans, to serve
1/4 cup chopped flat-leaf parsley, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Spray a large non-stick frying pan with olive oil; set over medium-high heat. Add bacon, leek and garlic; cook for 2 minutes, or until leek starts to soften. Add chicken and seasoning to pan; cook, stirring, for 3 minutes, or until browned.
Step 2 Place half of the potato slices in a large flameproof casserole dish; top with carrots, chicken mixture and remaining potato. Combine milk, stock, mustard and cornflour in a small jug and pour over potato; press lightly and sprinkle with cheeses.
Step 3 Cover dish; transfer to oven. Cook for 1 3/4 hours. Uncover dish and cook for another 15 minutes, or until bake is slightly browned. 4 Serve bake with green beans and a garnish of parsley.
About this recipe
First published: July 2014