Chicken and Potato Picnic

This recipe combines tender cooked chicken and thinly sliced potatoes in a rich, cheesy cream sauce. Here is the yummy recipe:

Prep time: 15 minutes Cook time: 40-55 minutes Total time: About 1 hour

For the Chicken & Cream Sauce Base

• 1 Tbsp oil (olive or vegetable)
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 3 medium carrots, chopped (optional)
• 4 Tbsp white wine (or lemon juice/cider vinegar for non-alcoholic)
• 1 cup (240ml) heavy cream (or double cream)
• 1 tsp Dijon mustard
• ½ cup (50g) Parmesan cheese, grated
• 1 cup (100g) Cheddar cheese, grated (or mozzarella/other melting cheese)
• ½ tsp salt
• ½ tsp pepper
• Pinch of dried thyme
• 14 oz (400g) cooked chicken, shredded or chopped (about 3 medium breasts)
• 3 cups (100g) baby spinach (optional)

For the Potatoes

• ¾ lb (350g) baby new potatoes, thinly sliced (or use another potato like Yukon Gold)
• 1 Tbsp melted butter
• Pinch of salt and pepper
• Fresh thyme or parsley for garnish

1. Preheat Oven: Preheat your oven to 400∘F (200∘C).
2. Sauté Vegetables: Heat the oil in a large oven-safe frying pan or skillet (or a regular frying pan if you’ll be transferring the mixture). Add the onion, garlic, and carrots (if using) and cook on medium heat, stirring regularly, until the onion softens (about 5-7 minutes).
3. Deglaze & Simmer: Add the white wine (or substitute), bring it to a boil, and let it simmer for 2-3 minutes to cook off the alcohol.
4. Make the Cream Sauce: Stir in the heavy cream and Dijon mustard. Let it simmer for a minute, then stir in the grated cheeses, salt, pepper, and dried thyme. Stir until the cheese is melted and the sauce is smooth and creamy.
5. Add Chicken & Spinach: Stir in the cooked chicken and spinach (if using). Cook until the spinach wilts and the mixture is heated through.
6. Transfer (if needed): If you did not use an oven-safe pan, spoon the chicken and sauce mixture into a 9×13-inch baking dish.
7. Add Potatoes: Layer the thinly sliced potatoes on top of the creamy chicken mixture. Start from the outside and work your way in until the top is fully covered.
8. Bake: Brush the potatoes with the melted butter and sprinkle with a pinch of salt and pepper.
9. Bake for 30−40 minutes, or until the potatoes are fork-tender and the top is golden brown and crispy. If the top browns too quickly, you can cover it loosely with foil for the last 10 minutes.
10. Picnic ready!

Super yummy potato chicken picnic