Savory Chicken And Potato Bake Recipe
American cuisine · 800 calories
About this recipe
This high-protein dinner combines tender chicken with creamy mashed potatoes, seasoned with a hint of nutmeg and white wine for a comforting and satisfying meal. Perfect for solution seekers looking for a hearty and delicious dish.
Ingredients
- 500 g X 2 Organically Grown Potato Combo
- 200 g Delichic Chicken Broth
- 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
- 500 g Dairy Craft Unsalted White Butter
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 100 g Catch Sprinklers - Black Pepper Powder
- 1 pack (25 g) Snapin Nutmeg Powder
Instructions
- 1. Peel and boil 2 large potatoes until tender, about 15-20 minutes. Drain and transfer to a large bowl.
- 2. Mash the potatoes with 1/2 cup hot almond milk, 1 tablespoon butter, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg until light and fluffy.
- 3. In another large bowl, combine 3 cups cooked and shredded chicken, 1/4 cup chicken broth, and 1/4 cup chicken broth. Mix well to evenly coat the chicken.
- 4. Preheat your oven to 375°F (190°C). Transfer the chicken mixture into a deep 4-inch pie dish, spreading it evenly.
- 5. Spoon the mashed potatoes over the chicken mixture, spreading them out to cover the top completely.
- 6. Bake in the preheated oven for 30 minutes, or until the top is golden and the filling is bubbling.
- 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your savory chicken and potato bake!