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Creamy Chicken and Tomato Potato Bake

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 4 large Rooster potatoes
  • 2 beef tomatoes
  • 1 handful of cherry tomatoes
  • 1 white onion
  • 2 handfuls cooked chicken breast meat
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cloves crushed garlic
  • 700 g 1 jar passata
  • 300 ml reduced fat crème fraiche
  • 1 handful of low fat mozzarella

Instructions

  • Start by slicing your potatoes until they are roughly ½ a centimetre thick. Place these into a pan of boiling water, and par boil for 5-10mins or until they have just started to soften.
  • In the meantime, slice your onion and beef tomatoes thinly. Halve the cherry tomatoes and place to one side.
  • In a mixing bowl, combine together the passata, crème fraiche, garlic (crushed) and herbs. Make sure this is thoroughly mixed so that the passata and crème fraiche have formed a creamy sauce.
  • Once the potatoes have par boiled, take 1/3 of the potatoes and lay them across the base of an oven dish. Layer on top 1/3 of the tomatoes, onion and chicken. Pour over 1/3 of the sauce and repeat the process.
  • Once you have three layers of the potato/tomato/onion/sauce combination, top with a sprinkling of grated mozzarella.
  • Place into a pre-heated oven at gas mark 5 for 50mins or until the dish is bubbling and cheese golden.