Creamy Chicken and Potato Bake
15 min
8 SERVINGS
INGREDIENTS
- 2-3 Sadia 1-by-1 Chicken Breast, cut into 2 inch pieces
- 4-5 potatoes diced into large chunks
- 2 cups baby carrots cleaned
- 300g can cream of chicken soup
- 340g evaporated milk
- 220g cream cheese
- 2 cups shredded cheddar cheese
Optional toppings :
- Crispy bacon (or turkey bacon for Halal diet)
- Minced parsley or thinly sliced green onions.
METHOD
- Preheat the oven to 200°C. Spray casserole dish with non stick cooking spray, set aside.
- Cut the chicken breast into large chunks. Place the diced chicken in the casserole dish.
- Top the chicken with the quartered potatoes and carrots.
- Combine the cream cheese, evaporated milk, cream of chicken soup and half the shredded cheese in a medium sauce pan. Place over medium high heat and whisk until smooth.
- Pour cream mixture over the top of the potatoes. Finish with the remaining shredded cheese. Cover tightly with foil.
- Bake in preheated oven for 1 hour 30 minutes.
- Remove foil, place under broiler in the oven for 4-6 minutes until the top of the casserole is golden brown. Watch it carefully so it doesn't burn, you just want it to get all golden and toasty!
- Allow to rest 15-20 minutes before serving.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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