The all-time favourite potato bake gets a delicious UCOOK upgrade by adding roasted onion wedges, homemade bechamel sauce, golden pieces of chicken fillet, and a crispy cheese crust. Sided with a pumpkin seed salad for freshness.
Cheesy Chicken & Potato Bake
Cheesy Chicken & Potato Bake
with salad leaves & toasted pumpkin seeds
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Cheddar Cheese
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Green Leaves
- Low Fat UHT Milk
- NOMU Cajun Rub
- Onion
- Onions
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN CHICKEN
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy chicken and potato bake, and side with the fresh salad.
Baby Potatoes - 200g
Onion - 1
Pumpkin Seeds - 5ml
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Free-range Chicken Mini Fillets - 150g
NOMU Cajun Rub - 5ml
Cheddar Cheese - 25g
Salad Leaves - 20g
Cucumber - 50g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN CHICKEN
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy chicken and potato bake, and side with the fresh salad.
Baby Potatoes - 400g
Onion - 1
Pumpkin Seeds - 10g
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Free-range Chicken Mini Fillets - 300g
NOMU Cajun Rub - 10ml
Cheddar Cheese - 50g
Green Leaves - 40g
Cucumber - 100g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN CHICKEN
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy chicken and potato bake, and side with the fresh salad.
Baby Potatoes - 600g
Onions - 2
Pumpkin Seeds - 15g
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Free-range Chicken Mini Fillets - 450g
NOMU Cajun Rub - 15ml
Cheddar Cheese - 75g
Salad Leaves - 60g
Cucumber - 150g
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN CHICKEN
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy chicken and potato bake, and side with the fresh salad.
Baby Potatoes - 800g
Onions - 2
Pumpkin Seeds - 20g
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Free-range Chicken Mini Fillets - 600g
NOMU Cajun Rub - 20ml
Cheddar Cheese - 100g
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
