Chicken, Potato And Almond Casserole
- 2-3 tbsp canola oil
- 1 1/4 lb chicken breast, cut into cubes
- 6 None spring onions, trimmed and sliced
- 1/3 cup all-purpose flour
- 1 1/4 cup vegetable stock
- 3/4 cup heavy cream
- 1 1/4 lb potatoes
- 2 None tomatoes, sliced
- 1/4 cup sliced almonds
- 1 1/2 tbsp butter
- None None fresh basil, to garnish
- Preheat oven to 400u0b0F. Heat oil in a pan, add chicken and sear, turning, for 3-4 mins. Add spring onions and cook for 2-3 mins. Add flour and season then gradually add vegetable stock and cream. Bring to a boil, stirring, until sauce thickens then remove from heat and keep warm.
- Grease a baking dish then arrange 2/3 of potato slices inside and season. Transfer chicken sauce to dish then lay remaining potatoes and tomatoes on top. Sprinkle with almonds and dot with butter. Bake for 40-45 mins. Serve garnished with basil.
canola oil, chicken breast, spring onions, flour, vegetable stock, heavy cream, potatoes, tomatoes, almonds, butter, fresh basil
Taken from recipes-plus.com/api/v2.0/recipes/19755 (may not work)