Chicken-Potato Casserole

Chicken-Potato Casserole

Serves 8 to 12

For the crust
 1 kilo potatoes, boiled until fork tender
 2 cups all-purpose flour
 1.3 teaspoons salt
 1/2 teaspoon garlic powder
 1/2 teaspoon white pepper
 1 egg, beaten

For the filling

 1.5 kilos chicken thigh fillets, sliced into 1-inch cubes
 1.5 teaspoons salt
 1/2 teaspoon white pepper
 1/4 cup butter
 1 medium white onion, finely chopped
 1 cup water
 2 large carrots, peeled and sliced into 1-inch cubes
 2 cans (425 grams each) whole mushrooms, drained and halved
 3 Hungarian sausages, sliced into 1-inch cubes
 2 cans (10 ounces each) condensed cream of mushroom soup


Make the crust

Grease an ovenproof 9 x 13-inch baking dish lightly and set aside.

Peel the boiled potatoes. Mash in a bcwl until smooth.

In another bowl, combine flour, salt, garlic and pepper. Combine with the mashed potatoes and mix until mixture is crumbly.

Make a well in the center and add beaten egg. Mix until mixture sticks together. Knead gently with hands just until smooth and forms a ball. Separate 1/3 of the dough, cover in plastic wrap and chill.

Place remaining dough in prepared ovenproof dish. Cover surface with plastic wrap or plastic paper and with fingers, flatten dough and spread out toward the sides of the dish. Remove plastic and set aside.

Make the filling

Preheat oven to 375°F.

In a bowl, season chicken with salt and pepper. Set aside.

In a large pan or wok, melt butter over high heat. Sauté onions until limp. Add chicken and sauté for about 2 minutes or until meat turns white. Pour in water and cook until almost boiling. Add carrots and lower heat. Simmer gently for 5 minutes, carrots should still be firm. Stir in mushrooms and sausages.

In a separate bowl, combine cream of mushroom and allpurpose cream. Pour into chicken mixture and stir to blend. Cook until sauce thickens, about 2 minutes.

Spoon mixture over the dough in the prepared dish, spreading evenly.

Place the chilled dough between 2 pieces of plastic paper or plastic wrap. Flatten with hands or rolling pin and spread out to roughly the size of the baking dish. Peel off top side of the plastic then slip hand under to hold the dough. Position dough over the dish then invert. Peel cff the top plastic. Press the edges of the dough lightly.

Grate cheese on top of dough to cover any open spaces. Bake for 25 to 30 minutes or until sauce starts to bubble and top is lightly browned. Let set for 10 minutes before serving.

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