15 August, 2015
Chicken Layer Bake
Chicken Layer Bake
Serves: 6
Ingredients:
- 1 small supermarket BBQ chicken (or at minimum 2 cups of left over chicken)
- 2 carrots, diced
- 1 onion, diced
- 1 celery stalk, finely diced
- 200g sweet potato, diced
- 200g pumpkin, diced
- 3/4 cup corn kernels (fresh, frozen or canned)
- 2 tablespoons minced garlic
- 3 large potatoes, sliced paper thin
- 600ml cream (or evaporated milk)
- 300ml sour cream
- 1 cup grated cheese
- 1/2 cup grated parmesan cheese
- Salt & pepper, to taste
Method:
- Preheat your oven to 180 degrees Celsius
- Remove all chicken meat from the BBQ chicken and roughly chop the meat and place in a large mixing bowl
- Add in the vegetables, garlic and creams into the mixing bowl and stir well to ensure it is all combined.
- Use a mandolin or food processor to slice your peeled potatoes paper thin
- Get your lasagne dish and spread 1/3 of the chicken mixture into the base of the dish, then evenly spread ½ of the sliced potatoes. Repeat with another 1/3 of the chicken mixture and top with the last of the slice potato. Finally finish with the remaining chicken mixture
- Turn your oven down to 150 degrees Celsius and bake for 1 hour
- Open the oven and spread the cheese evenly over the top and bake for another 20 minutes under golden.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.