Description
This creamy chicken and potato bake combines tender shredded chicken, wilted spinach, and thinly sliced baby new potatoes layered and baked in a rich, cheesy cream sauce. Enhanced with garlic, Dijon mustard, and fresh thyme, this comforting casserole makes a perfect hearty meal for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 medium carrots, peeled and chopped into small chunks
- 4 tbsp chicken broth
- 215 ml (1 cup minus 2 tbsp) double/heavy cream
- 1 tsp Dijon mustard
- 100 g (1 packed cup) mature cheddar cheese, grated
- 50 g (1/2 cup) Parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp pepper
- Pinch dried thyme
- 375 g (13 oz) cooked chicken, shredded (approx. 3 chicken breasts)
- 100 g (3 1/4 packed cups) baby spinach leaves
- 350 g (3/4 lb) baby new potatoes, thinly sliced, no need to peel
- 1 tbsp melted butter
- Fresh thyme to garnish
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) with the fan setting on to prepare for baking the casserole.
- Sauté Vegetables: Heat the oil in a large frying pan over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Cook, stirring regularly, until the onion softens and becomes translucent.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes to combine flavors.
- Make Cream Sauce: Stir in the double/heavy cream and Dijon mustard. Heat the mixture until it is just about to boil, then add the grated cheddar and Parmesan cheeses, salt, pepper, and dried thyme. Stir continuously until the cheeses melt and the sauce becomes smooth.
- Add Chicken and Spinach: Mix the shredded cooked chicken and baby spinach leaves into the sauce. Cook for a few minutes until the spinach wilts completely.
- Assemble in Baking Dish: Spoon the creamy chicken and spinach mixture into a large baking dish. Arrange the thinly sliced baby new potatoes on top in layers, starting from the outer edge and working toward the center.
- Brush with Butter: Brush the surface of the potatoes with melted butter and sprinkle with a little additional salt and pepper to enhance flavor.
- Bake: Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the potatoes are tender and have developed a golden brown crust.
- Garnish and Serve: Remove from the oven, garnish with fresh thyme sprigs, and serve warm.
Notes
- Use baby new potatoes thinly sliced for even cooking and a tender crust.
- Shredded cooked chicken can be from leftover roasted chicken or poached chicken breasts.
- For a lower fat version, substitute half-and-half or reduced-fat cream, and reduce the butter slightly.
- This dish can be assembled ahead and stored in the fridge before baking; just add 5–10 minutes to the baking time if chilled.
- Fresh thyme garnish adds a wonderful aroma and flavor lift but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
