Chicken Cassrole With Hash Brown Topping

• 1 3/4 lbs waxy potatoes
• 2 tbsp sunflower oil
• 1 1/3 lbs chicken breasts, cut into pieces
• 2 None onions, chopped
• 1 lb mushrooms, sliced
• 1 tsp ground paprika
• 2 tsp dried oregano
• 1 x 14 oz can chopped tomatoes
• 1/3 cup heavy cream
• 3 tbsp dry sherry
• .5 oz flaked almonds
• 2 tbsp butter
• None None parsley sprig, to garnish

1. Preheat the oven to 375u0b0F. Boil the potatoes for 20 minutes or until tender. Drain and when cool enough to handle, remove skins.
2. Heat the oil in a frying pan and brown the chicken on all sides. Add the onions and mushrooms and cook for another 3 mins. Add the paprika, oregano, tomatoes, cream and sherry and bring to a gentle simmer. Season to taste and transfer to a shallow ovenproof dish.
3. Coarsely grate the potatoes over the chicken mixture. Sprinkle with the almonds and dot with the butter. Season to taste and bake for 35-45 minutes, or until potatoes are golden. Garnish with parsley.

potatoes, sunflower oil, chicken breasts, onions, mushrooms, ground paprika, oregano, tomatoes, heavy cream, sherry, almonds, butter, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17196 (may not work)