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
- Preheat the oven to 375u0b0F. Boil the potatoes for 20 minutes or until tender. Drain and when cool enough to handle, remove skins.
- 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.
- 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)