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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