Chicken & Potato Bake

• 500 grams chicken breasts minced or finely cut
• 2 each potatoes large and boiled
• 1 each onions
• 1 each lemon juice
• 500 millilitres bechamel (white) sauce
• 100 grams mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 cup chestnuts chopped

1. Wash potatoes and boil until fully cook.
2. Fry the chopped onion and chicken until cooked.
3. Add salt, pepper and paprika.
4. Add the juice of one lemon and the chopped chest nuts.
5. Take off the heat and prepare the white sauce, add the mozzarella cheese to make a thick cheese sauce and mix in with the fried chicken.
6. (Keep 100ml of the cheese sauce to pour on top) Peel the cooked potatoes and cut into round pieces about 10mm thick.
7. Smear an oven dish with oil or butter and layer with the cut potatoes.
8. Pour in the chicken mix and add one more layer of potatoes on top.
9. Pour the rest of the cheese sauce over the top layer.
10. Sprinkle grated mozzarella cheese (optional) to cover the top.
11. Sprinkle paprika for color.
12. Bake in medium heat oven (180deg) for 30 min.
13. Roast for a further 2 min or until the top is crunchy.
14. Remove from oven and let it set for 15 min before serving.

potatoes, onions, lemon juice, mozzarella cheese, salt, black pepper, paprika, chestnuts

Taken from recipeland.com/recipe/v/chicken-amp-potato-bake-52585 (may not work)