Honey Mustard Chicken Potato Casserole | Episode 504
23:50 Creamy casserole with honey mustard, chicken, creamy mashed potatoes, veggies and cheese!
You will absolutely love this dish.
SERVES: 4 PORTIONS
PREP TIME: 15 M
COOK TIME: 40 M
TOTAL TIME: 55 M
Ingredients
Potato puree:
- 650g potatoes, peeled and cubed
- 50g butter
- 125ml milk
- 1 tsp salt
- 1/2 tsp black pepper
- 100g cheese, shredded
Honey mustard chicken:
- 300g chicken breast, cutted
- 1 garlic clove, pressed
- 2 tbsp olive oil
- 2 carrots, peeled and cutted
- 300g green beans, fresh or frozen
- 2 tbsp mustard
- 1 tbsp honey
- 200g creme fraiche
- handful of parsley, finely chopped
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1/2 tsp chili powder
- 100g cheese, shredded
Method
1. To make the potato puree: Put the potatoes in a large enough pot and cover with cold water, about 1 inch of water above the potatoes. Add 1/2 tablespoon of salt.
Once the water reaches boiling point, lower the heat to medium and simmer the potatoes uncovered for about 20 minutes or until the blade of a knife inserted in the potato goes easily through it. Work quickly with the potatoes still hot - Drain the potatoes, add the butter, salt, milk and cheese. Mash the potatoes until smooth. Set aside.2. To make the chicken mixture: Heat the oil in a large pan. Cook the chicken, add the veggies, spices and salt. Saute until the veggies are tender. Add the creme fraiche, honey and mustard, cook for 2-3 minutes more. Then stir in the chopped parsley, remove from the heat.
3. Preheat the oven to 230 C / 440 F.
4. Spread 1/2 of the potato puree on bottom of a baking dish. Spread 1/2 of the chicken mixture. Repeat layers and top with the shredded cheese.
5. Bake in preheated oven for about 20-25 minutes.
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