Chicken, ham & sweetcorn rosti bake
This wonderfully rustic rosti topped bake makes a simple, mouth-watering main meal
Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes approx
What you need:
- 600g (1lb 5oz) potatoes, peeled
- salt and freshly ground black pepper
- 50g (2oz) butter, melted
- 1 x 500g pack chicken breast fillets, cubed
- 1 can of Baxters ‘Deli Inspired' Ham & Golden Sweetcorn Chowder
What you do:
- Preheat the oven to 180ºC / gas mark 4 for a fan oven and 160ºC / gas mark 3 for a convention oven. Cook the potatoes in a large pan of salted water for 6 - 8 minutes or until they are just tender. Then drain the potatoes and rinse in cold water. When cool enough to handle, coarsely grate them into a bowl. Pour over the melted butter and season with salt and pepper.
- Place the diced chicken into an ovenproof dish, pour over the soup and mix well. Scatter the potato mixture all over the chicken and bake for 30 - 35 minutes or until the potatoes are golden and crunchy. Serve with vegetables.
This page can be found at: http://www.secretsauce.co.uk/meat-poultry/pie-recipes/chicken-ham-and-golden-sweetcorn-rosti-bake/
Baxters
The Baxters family, which is now in its fourth generation, has been producing some of Britain’s finest soups, preserves, condiments, beetroot and a wide range of other fine quality food products since 1868.
More pie recipes
Scrunchy topped chicken, leek & sweetcorn pie
A delicious chicken pie with a light, crisp pastry topping
Footie Fans and top TV chefs The Hairy Bikers have teamed up with npower to create 32 dishes, one for every team taking part in the World Cup. What else could England's be than steak and ale pie?
It's the traditional recipes that pack a real flavour punch and this Devonshire squab pie is no exception
This wholesome pie is a meal in itself. Replace any of the vegetables with green beans, leeks or butternut squash
