Baked chicken with spinach potatoes in a creamy sauce.

This sophisticated potato bake can be thrown together with just five basic ingredients. Dinners throughout the week don’t get much better than this one thanks to the layers of soft potato slices, melting mozzarella, BBQ chicken, and spinach that are covered in a creamy sauce that has a tinge of mustard in it. This incredibly simple potato bake may also be used as an accompaniment to a meal – just leave the chicken out.

20m prep | 4 servings | 1 hour and 5 minutes of cooking time


  • 1.8kg desiree potatoes
  • 300ml carton pouring cream
  • 180g packet Taste Recipe Base Creamy Chicken
  • 1 barbecue chicken, skin and bones removed, meat shredded
  • 120g baby spinach
  • 200g (2 cups) coarsely grated mozzarella


First, get a stockpot and throw in those potatoes. Inundate it with ice water. Over high heat, bring to a rolling boil. Prepare for 15 minutes, or until a spear easily penetrates the meat. Drain and place in a cool place.
Second, in a jug, mix together the cream and the recipe foundation.
Third, get your oven ready at 180C/160F fan forced. When the potatoes have cooled enough to be handled, peel them and slice them into 8mm thick rounds. Cover the bottom of a 20 x 32 centimetre baking dish with a third of the potato pieces. Half of the chicken should go on top, followed by a generous drizzling of the cream sauce. Place a layer of spinach and cheese on top.
Fourth, repeat the procedure, this time using one-third of the remaining potato, the rest of the chicken, the remaining cream mixture, and the remaining spinach. Apply the last of the potato, cream, and cheese. To get a golden color, bake for 45-50 minutes.

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