Anyway, today I'll be sharing with you this super simple recipe for Chicken and Potato Casserole. You can cook this on days when you are too busy or tired to stay in the kitchen. It's a complete meal in itself. You only need a salad and/or dessert and you have a very satisfying dinner.
Chicken breast fillet cut into cubes
baby potatoes, cut into two
cooked, chopped bacon
salt and pepper
grated cheddar cheese
Let's do this!
Heat the oven to 180C or 350F.
In a glass or ovenproof casserole, add the first layer of potatoes followed by the chicken. Season the chicken with salt and pepper. Sprinkle with half of the bacon, half of the spring onions and half of the cheddar cheese. Top with the remaining potatoes. Add the remaining bacon, cheese and green onions. Pour cream on top and dot with butter. Cover with an aluminum foil and bake in the oven for 1 hour. Remove the foil and bake for another 30 minutes. Let the dish rest for 3 minutes before serving.
I served this with some corn rice. I know, carb overload but I really wanted to try this rice out.
As you can see in the photo, it looks a little tough. Well, because it becomes a bit chewy when it cools down. It's the perfect texture while it's hot. Also, the amount of water will affect its texture.The bag contains directions on how to cook the rice if you are using a rice cooker or a regular pot. When I reheated the leftovers the next day, I had to pour a cup of water to about 1-2 cups of rice just to break the grains apart and make them soft again.
The taste? Just like white rice. They're just more expensive and more tricky to cook. We will just finish the bag. I won't buy this again.
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