Ingredients
Scale
- 1 tsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 kg boneless chicken thighs, cut into thirds
- 100g mushrooms, halved
- 2 garlic cloves, crushed
- 1 can (approx. 400g) creamed corn
- 1 cup boiling water
- 1 packet (approx. 35g) French onion soup mix
- 1 tsp dried mixed herbs
- 600g potatoes, peeled and diced into 1cm cubes
- 1 tsp olive oil
- 1 sprig rosemary, finely chopped
- 50g Colby cheese, grated
- 20g Parmesan cheese, grated
Instructions
- Preheat oven to 200°C fan bake. Spread diced potatoes on a lined tray, drizzle with olive oil, season with salt, and sprinkle with rosemary. Roast 20 minutes.
- Heat olive oil in a pan over medium heat. Add onion, carrot, and celery; cook 5 minutes until softened.
- Add chicken, mushrooms, and garlic. Cook 5 minutes, stirring frequently.
- Pour in creamed corn, boiling water, French onion soup mix, and dried herbs. Stir and remove from heat.
- Transfer chicken mixture to a baking dish and bake 20 minutes.
- Shake potatoes and return to oven for another 20 minutes alongside chicken filling.
- Remove from oven, stir filling, layer potatoes on top, and sprinkle with Colby and Parmesan cheese.
- Set oven to grill and grill 5–10 minutes until cheese is melted and golden. Serve hot with seasonal vegetables.
Notes
- Ensure potatoes are evenly cut for uniform roasting.
- Use a wire rack or tray to prevent soggy bottoms.
- Adjust seasoning and herbs to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven-Baked
- Cuisine: Western/Comfort Food
Nutrition
- Serving Size: 1 serving