Chicken and Potato Casserole

• 1 rotisserie-cooked chicken (bbq'd)
• 500 g potatoes, peeled and thinly sliced
• 14 cup water
• 30 g butter, melted
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 tablespoons plain flour
• 1 cup chicken stock
• 1 teaspoon French mustard
• 12 cup cream
• 34 cup tasty cheese, grated
• 14 teaspoon paprika

1. Remove all skin from BBQ chicken and all chicken meat from bones.
2. Boil potatoes until cooked and drain.
3. Combine chicken and potatoes and set aside.
4. Add onion and garlic to melted butter and microwave on HIGH for 1-2 minutes.
5. Add flour and stir until combined.
6. Gradually add stock and blend to a smooth paste.
7. Cook on HIGH for another 2-3 minutes.
8. Add mustard and cream to butter mixture and stir well.
9. Pour sauce over chicken and potato mixture and place in a casserole dish.
10. Sprinkle with cheese and paprika.
11. Cook in oven at 180 degrees for around 15-20 minutes or until cheese melts and browns.

rotisserie, water, butter, onion, garlic, flour, chicken stock, cream, tasty cheese, paprika

Taken from www.food.com/recipe/chicken-and-potato-casserole-195812 (may not work)