Cheesy Chicken Bake

Type: Bake
Cut: Breast Fillet
Style: Western

Ingredients
4 skinless, boneless chicken breasts
2 tablespoons of olive oil
4 large potatoes
450gms sharp cheddar cheese
1 cup of sour cream
375ml evaporated milk
2 eggs, beaten
2 tablespoons of butter
Salt
Pepper

Instructions
Preheat oven to 190°C.

Rinse and peel potatoes, cut into quarters. Place the potatoes in a saucepan and just cover with water. Bring the potatoes to a boil and cook until done but firm. Drain and set to the side.

Add 2 tablespoons of oil to a frypan and then add the chicken breast. Season with salt and pepper and lightly brown on both sides, cooking 4 minutes per side. Remove the chicken breast and roughly cop the chicken into bit size pieces.

In a large bowl add the potatoes, chicken breast, sour cream, evaporated milk, eggs, and 2/3 of the cheddar cheese.

Lightly salt and pepper and then mix all of the ingredients together well. Place the potato-chicken mixture in a casserole dish and top with the remaining cheddar cheese. Dice butter and dab on top of the cheese.

Bake at 190°C for approximately 35-40 minutes, or until the cheese is melted and the top is golden brown.

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