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Creamy chicken and spinach potato bake recipe
Creamy chicken and spinach potato bake recipe
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Indulge in a simple yet decadent 5-ingredient potato bake featuring layers of tender potatoes, melty mozzarella, BBQ chicken, and spinach smothered in a creamy mustard sauce. Perfect as a main dish or a side without the chicken.
Ingredients:
  • 1.8kg desiree potatoes
  • 300ml carton pouring cream
  • 180g packet Recipe Base Creamy Chicken
  • 1 barbecue chicken, skin and bones removed, meat shredded
  • 120g baby spinach
  • 200g (2 cups) coarsely grated mozzarella
Instructions:
  • In a stockpot, add the potatoes and cover them with cold water. Bring to a boil over high heat and cook for about 15 minutes until easily pierced with a skewer. Drain and allow to cool slightly before using.
  • Mix cream and recipe base together in a jug.
  • Preheat the oven to 180C/160C fan forced. Peel and slice the potatoes into 8mm thickness. Spread one-third of the potato slices on the bottom of a 7cm-deep, 20 x 32cm baking dish. Layer half of the chicken on top, followed by 1 ⁄3 cup of the cream mixture. Add half of the spinach and cheese on top.
  • Layer the remaining potato, all the chicken, a third of the cream mixture, and the rest of the spinach. Finish with the remaining potato, cream mixture, and cheese. Bake until golden, about 45-50 minutes.

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