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Chicken & Potato Bake

This slow cooked chicken bake, made just like scolloped potatoes, is also layered with vegetables for a scrumptious and well balanced meal.

Prep Time:	15 Minute(s) (plus 5 mins standing time)
Cook Time:	1 Hour(s) 00 Minute(s)
Servings:	4 - 5+

Ingredients

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 tbsp chopped fresh herbs (sage, marjoram or basil)
420g can HEINZ Condensed Cream of Chicken Soup
¼ cup white wine
1 tbsp melted butter

Directions

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 HEINZ 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.