Dinner

Chicken and Potato Bake is for Dinner.

Chicken and Potato Bake takes 15 minutes to prepare.

Chicken and Potato Bake takes 60 minutes to cook.

Chicken and Potato Bake makes 4 servings.

The ingredients for Chicken and Potato Bake are:

2 potatoes, thinly sliced
500-600g skinless chicken thigh fillets, cut into quarters
1 leek, sliced
2 carrots, thinly sliced
black pepper, to taste
2 tbsps chopped fresh herbs (sage, marjoram or basil)
420g can Condensed Cream of Chicken Soup
¼ cup white wine
1 tbsp melted butter

Here is how you make Chicken and Potato Bake:

Preheat the oven to 190ºC. Arrange half the potato slices evenly in the base of a lightly greased (2.5 litre) casserole dish. Layer the chicken, leek and carrots on top. Season with pepper and 1 ½ tablespoons of the fresh herbs. Pour Condensed Soup and wine into a small saucepan and heat gently for 2 minutes. Mix well and pour over carrots. Top with the remaining potato slices, brush with melted butter and bake for 50-60 minutes, or until vegetables and chicken are tender. Rest for 5 minutes prior to serving. Sprinkle with remaining herbs. Serve with steamed green vegetables.Number of Servings: 4Recipe submitted by SparkPeople user VANESSA621.

The nutritional information for Chicken and Potato Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 424.3

• Total Fat: 8.2 g
• Cholesterol: 95.5 mg
• Sodium: 813.9 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 5.0 g
• Protein: 41.4 g