Chicken And Mozzarella Casserole

• 800 g floury potatoes, peeled and chopped
• 3 tbsp sunflower oil
• 600 g chicken breasts, diced
• 6 None spring onions, trimmed and sliced
• 200 ml milk
• 2 tbsp butter
• Pinch None grated nutmeg
• 1 None red chilli, deseeded and finely chopped
• 500 g passata
• 250 ml barbecue sauce
• 1 tbsp peanut butter
• 2 splashes Worcestershire sauce
• 75 g roasted peanuts, roughly chopped
• 250 g mozzarella, cut into cubes

1. Preheat oven to 400u0b0F. Cook potatoes in boiling, salted water for 12-15 mins, or until tender. Drain, season and mash with milk, butter and nutmeg. Set aside.
2. Meanwhile, heat 2 tbsp oil in a frying pan, add chicken and saute for 4-5 mins. Add spring onions and saute for 2-3 mins. Season then divide between 4 small ovenproof dishes, or 1 large one dish.
3. Heat remaining oil in a frying pan, add chili and saute for 1-2 mins. Add tomato puree and barbecue sauce and bring to a boil. Add peanut butter, Worcestershire sauce and season. Simmer for 4-5 mins then mix in 1/2 the peanuts. Distribute over chicken and arrange mozzarella on top. Cover with mashed potatoes and sprinkle with remaining peanuts. Bake for 15 mins then serve.

floury potatoes, sunflower oil, chicken breasts, spring onions, milk, butter, nutmeg, red chilli, passata, barbecue sauce, peanut butter, worcestershire sauce, peanuts, mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/19596 (may not work)