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High-Protein Creamy Chicken & Potato Bake

Serves 6
facebook.com

High-Protein Creamy Chicken & Potato Bake

facebook.com
Serves 6

Directions

  1. 1Preheat oven to 180°C fan-forced.
  2. 2Microwave the cream cheese and evaporated milk for 60–90 seconds, then whisk until smooth.
  3. 3Stir through the garlic, mustard, onion powder, stock powder, thyme, parmesan and pepper.
  4. 4Add the chicken, broccoli, zucchini and onion, mixing well to coat.
  5. 5Layer half the potatoes into a greased baking dish, top with half the chicken mixture, then repeat the layers.
  6. 6Sprinkle over the mozzarella, cover with foil and bake for 60–70 minutes.
  7. 7Remove the foil and bake for a further 20–30 minutes until the potatoes are tender and the cheese is golden.
  8. 8Rest for 10–15 minutes, top with chives and enjoy!

Ingredients

  • 600 g chicken breast, diced
  • 800 g carisma or brushed potato, thinly sliced
  • 250 g broccoli, finely chopped
  • 150 g zucchini, grated and squeezed
  • 200 g brown onion, finely diced
  • 200 g philadelphia light cream cheese
  • 150 ml light evaporated milk
  • 3 whole garlic clove, minced
  • 1 tbsp wholegrain mustard
  • 1 tbsp onion powder
  • 2 tsp chicken stock powder
  • 1 tsp dried thyme
  • 80 g parmesan, grated
  • 150 g light mozzarella
  • cracked black pepper (optional)
  • fresh chive, to serve (optional)

Equipment

baking dishmicrowave

Tips

  • Slice the potatoes very thinly for the best result.
  • Some liquid in the dish is normal due to the vegetables and chicken.
  • Keeps well in the fridge for up to 4 days or freeze for up to 2 months.

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