Chicken & Potato Casserole | Best Casserole Recipe | Nick Saraf's Foodlog

By Get Curried · 75 min

Ingredients

Instructions

1. Heat a saucepan over medium or high heat. Add oil, garlic and onion and cook until the onion is translucent.
2. Add carrot and celery and cook well, then add the mushrooms and cook through.
3. Take the vegetables off the heat and set them aside in a bowl.
4. In the same saucepan, melt 2 tbsp butter, stir in 2 1/2 tbsp flour, then add 1 litre cold milk and whisk until the sauce thickens.
5. Take the sauce off the heat, stir in the vegetables, and season with a little salt and black pepper. Set aside.
6. In a pan over medium or high heat, cook the leeks and diced chicken in oil until the chicken is no longer pink.
7. Add apple cider vinegar, Worcestershire sauce, mustard, paprika, crushed chilli, rosemary, oregano, parsley, salt and crushed black pepper, and mix well.
8. Add butter and a tablespoon of flour to the chicken and cook until well combined.
9. Brush a casserole dish with melted butter. Make a first layer of thinly sliced potato and brush it with melted butter.
10. Layer the sauce over the potato, then layer the chicken mixture on top, sprinkling with grated cheese. Repeat the layers, finishing with a layer of potato.
11. Top with grated cheddar and bake for 20 minutes at 200°C.
12. Let the casserole cool for 10 minutes before cutting.

Summarized from Get Curried's video. Watch it for the details.

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GarlicOnionMilkCarrotPotatoMushroomChicken breastCelery