D&C Monthly Recipe - Easy Chicken Vegetable Bake

Easy Chicken Vegetable Bake

INGREDIENTS

• 2 large potatoes, peeled and finely sliced
• 500 g chicken thighs, boneless and skinless, cut into 3cm pieces
• 1 onion, peeled and finely diced
• 1 cup grated pumpkin
• 2-3 cups frozen Chunky Mix Vegetables
• 420 g can Condensed Creamy Chicken Soup
• 2 Tbsp chopped fresh parsley
• ¼ cup grated cheese
• ¼ cup fresh breadcrumbs

INSTRUCTIONS

1. Preheat oven to 180°C (fan bake). Place the sliced potatoes - to get a
   uniform thickness I use a Mandoline - in an overlapping layer in the base of a lasagna-style dish.
2. In a bowl, mix together the chicken, onion, grated pumpkin, Put frozen Chunky Mix Vegetables, Condensed Creamy Chicken Soup and parsley.
3. Spread the mixture evenly over the potatoes. Sprinkle with the breadcrumbs and cheese.
4. Bake for 1 - 1 ¼ hours or until chicken is cooked through