Ingredients
1 Only Organic Restore Wholesome Soup
1 tbsp olive oil
300g chicken breast
1 tsp paprika
Salt & pepper
½ leek, finely sliced
2 tsp minced garlic
1 broccoli, cut into florets
½ head cauliflower, cut into florets
150ml light sour cream
1 cup chicken stock
1-2 tbsp plain flour
800g potatoes
1 cup mozzarella cheese
Fresh chives, finely chopped
Cheesy Chicken Potato Bake
Method
Preheat oven to 180°C (160°C fan-forced).
Heat the olive oil in a large frying pan over medium-high heat. Add the chicken breasts and cook for 5-6 mins per side, or until cooked through.
Transfer to a cutting board, leave to rest for a few minutes, then shred using two forks.
Lower the frying pan heat to medium. Add the minced garlic and sliced leek to the remaining pan juices (deglaze with ¼ cup water if needed).
Cook for 3-4 mins until the leeks are soft and fragrant.
Add in the cauliflower and broccoli, and cook for another 4-5 mins, until slightly softened
Stir the Only Organic Restore Wholesome Soup, sour cream, chicken stock, and flour into the pan.
Bring to a gentle simmer for 2 mins, stirring to create a smooth, velvety sauce. Turn off the heat and fold through the shredded chicken until evenly coated.
Arrange ⅓ of the sliced potatoes in an overlapping layer across the bottom of your prepared baking dish. Spread ½ the chicken and vegetable mixture evenly over the top.
Add another layer of potatoes, the other ½ of the chicken and vegetable mixture, and then finish with a final layer of the remaining potato slices.
Top with mozzarella and cover over the dish tightly with aluminium foil to trap the steam. Bake in the preheated oven for 40-45 mins, or until the potato slices and vegetables are completely tender when pierced with a knife.
Remove the foil and return to the oven uncovered for 15-20 mins, until the cheese is bubbling and beautifully golden brown. Leave to cool for 5 mins before
Ingredients
1 Only Organic Restore Wholesome Soup
1 tbsp olive oil
300g chicken breast
1 tsp paprika
Salt & pepper
½ leek, finely sliced
2 tsp minced garlic
1 broccoli, cut into florets
½ head cauliflower, cut into florets
150ml light sour cream
1 cup chicken stock
1-2 tbsp plain flour
800g potatoes
1 cup mozzarella cheese
Fresh chives, finely chopped
Method
Preheat oven to 180°C (160°C fan-forced).
Heat the olive oil in a large frying pan over medium-high heat. Add the chicken breasts and cook for 5-6 mins per side, or until cooked through.
Transfer to a cutting board, leave to rest for a few minutes, then shred using two forks.
Lower the frying pan heat to medium. Add the minced garlic and sliced leek to the remaining pan juices (deglaze with ¼ cup water if needed).
Cook for 3-4 mins until the leeks are soft and fragrant.
Add in the cauliflower and broccoli, and cook for another 4-5 mins, until slightly softened
Stir the Only Organic Restore Wholesome Soup, sour cream, chicken stock, and flour into the pan.
Bring to a gentle simmer for 2 mins, stirring to create a smooth, velvety sauce. Turn off the heat and fold through the shredded chicken until evenly coated.
Arrange ⅓ of the sliced potatoes in an overlapping layer across the bottom of your prepared baking dish. Spread ½ the chicken and vegetable mixture evenly over the top.
Add another layer of potatoes, the other ½ of the chicken and vegetable mixture, and then finish with a final layer of the remaining potato slices.
Top with mozzarella and cover over the dish tightly with aluminium foil to trap the steam. Bake in the preheated oven for 40-45 mins, or until the potato slices and vegetables are completely tender when pierced with a knife.
Remove the foil and return to the oven uncovered for 15-20 mins, until the cheese is bubbling and beautifully golden brown. Leave to cool for 5 mins before