Creamy Chicken Potato Bake (Healthy)
This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner. Preparation is simple and the dish only needs 15 minutes in the oven.
Servings 4 servings
Calories 357kcal
Ingredients
- 7-8 ounces leftover chicken
- 1½ pounds potatoes, peeled
- 1 bay leaf
For the lemon thyme sauce
- 2¼ tablespoons butter
- 2½ tablespoons all-purpose/plain flour
- 1½ cups chicken stock
- ⅓ cups single cream/light cooking cream
- 1 tablespoon lemon juice plus zest of 1½ lemon
- 1⅓ tablespoons fresh thyme, leaves only or 1 tsp dried, or to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic and onion granules/powder each
- 3 tablespoons mature cheddar or similar
- Fine sea salt and pepper to taste
Instructions
- Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes). Drain and place in your casserole dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
- Preheat the oven to 425 F/ 220 C/ gas mark 7.
- To make the sauce in a saucepan gently melt the butter, add the flour and quickly whisk until a smooth paste forms (this is roux). Gradually add the chicken stock, whisking all the time and cook over a medium/high heat until the sauce thickens and starts bubbling up.
- Remove from the heat, add the cream, lemon juice and zest, thyme, mustard, onion and garlic granules and whisk until well combined and smooth. Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes. Sprinkle the grated cheese over the whole thing and bake on the top oven shelf for 15 minutes.
- Remove from the oven, place on top of a cooling rack for 5 minutes, then tuck in!
Notes
- I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
- You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
- You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
- Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
- Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
- Add bits of bacon or ham into the casserole for even more flavour, if you like.
- It is important to bake the casserole on the top oven shelf to allow it to lightly brown on to (alternatively broil for a few minutes).
- Refrigerate for up to 3 days.
- Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.
- Preparation time DOES include the time needed to boil the potatoes.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 31g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 255mg | Potassium: 963mg | Fiber: 5g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 7mg