Chicken Potato Bake

Chicken Potato Bake


olive oil spray
300gm potatoes, unpeeled, thinly sliced
2 chicken breast fillets (400-450 gm), thickly sliced
1 onion, sliced into rings
4 short cut bacon rashers, chopped
2 garlic cloves, minced
150ml chicken stock
250ml cream
1-2 cups grated cheese
dried oregano
salt and pepper


1. Preheat oven to 200C.

2. Spray a rectangular or square casserole dish with oil spray.

3. Layer half of the sliced potatoes in the dish.

4. Fry the chicken slices in a little oil in a frying pan until golden brown, and sprinkle with the salt and pepper.

5. Place chicken on top of the sliced potatoes.

6. Fry onion, bacon, and garlic in the same pan for a few minutes, then spread out over the chicken.

7. Pour stock over dish contents.

8. Layer remaining potatoes on top, sprinkle with oregano, then pour cream over it all.

9. Cover with foil and bake for 30 minutes, then remove foil, sprinkle with cheese and bake for a further 30 minutes, or until the top is brown and crispy.


Serve with a side salad (this one has gem lettuce, cucumber, green onion, avocado, a splash of white balsamic and olive oil).

Chicken Potato Bake served

Green salad

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