Chicken and Potato Casserole | Sanjeev Kapoor Khazana

Creamy chicken mixture topped with potato slices and baked to make this wholesome casserole.

CHICKEN AND POTATO CASSEROLE

Ingredients

250 grams boneless chicken, cut into ½ inch pieces
3 medium potatoes, sliced and par boiled
1 tablespoon butter
6-8 black peppercorns
1 bay leaf
1 large onion, finely chopped
1 tablespoon garlic
½ inch celery, finely chopped
2 tablespoons refined flour
½ cup chicken stock
1-2 fresh thyme sprigs + as required
Salt to taste
Crushed black peppercorns to taste
1 tablespoon fresh cream
Melted butter for drizzling

Method

1. Preheat oven at 180º C.
2. Heat butter in a small non-stick deep pan. Add peppercorns and bay leaf and sauté for 30 seconds. Add onion, garlic and celery and sauté till translucent.
3. Add chicken, mix and cook for a minute. Add flour and mix. Add chicken stock, mix and cook for a minute. Add 1-2 torn thyme sprigs and salt and mix.
4. Add crushed peppercorns, mix and cook till it thickens. Switch off heat, add cream and mix well. Discard the bay leaf.
5. Put the prepared chicken mixture in an oval glass baking dish. Place some potato slices overlapping each other, covering it. Drizzle some melted butter on top and sprinkle some salt and crushed peppercorns. Repeat once again with the potato slices. Drizzle some melted butter on top and put few torn thyme.
6. Put the baking dish in a baking tray. Place the baking tray in preheated oven and bake for 15 minutes.
7. Serve hot.

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