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    You are in: Home / Recipes / Chicken and Potato Bake Recipe
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    Chicken and Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    samcp4's Note:

    A good winter warmer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Directions:

    1. 1
      Mix the chicken into the marinade.
    2. 2
      Boil the potatoes until soft, and drain.
    3. 3
      Heat the oil in a frying pan.
    4. 4
      Fry the chicken on a medium heat for about 10 minutes.
    5. 5
      Add the peppers and spring onions and cook for a further 5 minutes.
    6. 6
      Mix the cornflour into the milk and heat in a saucepan on a low to medium heat, stirring constantly, until thick.
    7. 7
      Mix the stock cubes with a little boiling water to form a thick liquid.
    8. 8
      Stir the stock into the milk.
    9. 9
      Layer the potatoes, chicken mix, tomatoes and a little of the sauce into a baking dish.
    10. 10
      Repeat 3 times finishing with the sauce on top.
    11. 11
      Bake for 40 minutes at 165c.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Potato Bake

    Serving Size: 1 (602 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.9
     
    Calories from Fat 139
    30%
    Total Fat 15.4 g
    23%
    Saturated Fat 4.3 g
    21%
    Cholesterol 76.0 mg
    25%
    Sodium 719.6 mg
    29%
    Total Carbohydrate 48.6 g
    16%
    Dietary Fiber 6.2 g
    24%
    Sugars 21.9 g
    87%
    Protein 32.0 g
    64%

    The following items or measurements are not included:

    coarse grain mustard

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