(Before It's News)
I had some leftover chicken to use up the other day, so I must apologise in advance for showing you yet another chicken recipe. I am sure you will soon tire of me and all my chicken. Its just so affordable and in all honesty we each more chicken in this house than anything else. It's adaptable and makes for a delicious variety of delicious dishes like this tasty casserole!
I found the original recipe on Pinterest, attributed to Delicious as it Looks
, but there are about a bazillion of these recipes floating about. I made a few adaptations and changes to suit our tastes and to make it a tiny bit less calorific and fatty.
I added some cubed sweet potato. We like sweet potatoes and they are quite good for you, being filled with beta carotine and anti oxidents.
I cut waaaaay down on the butter used. The original recipe called for abou 3 times the amount I used, and in all truth, I think (after having made it) you could cut it out all together. I don't see that it really adds much of anything other than fat.
I had some baked ham in the fridge and so I added some of that chopped instead of bacon or Canadian bacon. Again, lower in salt and fat. Also instead of cream I used low fat evaporated milk. It worked very well. I added some hot pepper sauce for extra flavour and used a lower fat cheese which helped to keep the fat content down as well. I chose to use all of the spring onion, for flavour, instead of just the tops.
Altogether this was really, really delicious. I served green beans with it and it went down a real treat! It felt and tasted indulgent. Next time I may add a few other vegetables as well and cut down on the potatoes. Scrummy yummy!
*Loaded Chicken and Potato Casserole*
Serves 2 – 3
A delicious potato casserole that I adapted from another site. I tried to cut down on the fat and make it a bit healthier.
1/4 teaspoon salt or to taste
1/2 heaping teaspoon sugar
3 heavy dashes ground black pepper
1/2 tsp hot pepper sauce
1/4 (60ml) cup heavy whipping cream (Or 1/4 cup (60ml) low fat evaporated milk)
2 medium-sized potatoes, peeled and cut into cubes
1 medium sweet potato, peeled and cut into cubes
2 boneless skinless chicken breasts, poached and cut into cubes
2 TBS chopped baked ham or Canadian Bacon, or bacon bits
1 heaping cup shredded cheddar cheese (120g)
2 spring onions, sliced
Butter a 9 inch square baking dish. Lightly spray with low fat cooking spray. Place the cubed potatoes and sweet potatoes into the dish in an even layer. Cover with plastic cling film. Microwave for about 3 minutes. Remove from the microwave. Preheat the oven to 180*C/350*F/ gas mark 4. Sprinkle the chicken over top of the potatoes. Sprinkle on the canadian bacon/ham/bacon bits.
Sprinkle with the spring onions and half of the cheese. Whisk together the salt, sugar, black pepper, hot pepper sauce and cream/evaporated milk. Drizzle with the cream mixture. Cover tightly with foil. Bake in the preheated oven for 35 to 40 minutes and then uncover and sprinkle with the remaining cheese. Bake for a further 10 to 15 minutes, until the potatoes are fork tender and the cheese is nicely melted. Serve hot.
I hope you will forgive me for showing you yet again another chicken casserole. If you are like me you probably don't think you can ever have too many chicken casserole recipes or tasty ways to use up leftovers! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen