CHICKEN & BROCCOLI BAKE

SERVES 4 PREP 15 MINS COOK 55 MINS

• 2 waxy potatoes (such as Dutch cream), peeled, thickly sliced

• 500g broccoli, cut into florets

• 1 tbsp olive oil

• 500g chicken thigh fillets, cut into 3cm pieces

• 420g can creamy chicken soup

• ½ cup sour cream

• ¼ cup mayonnaise

• 1 cup dried packaged breadcrumbs

• ½ cup grated tasty cheese

• ¼ cup freshly grated parmesan

• chopped flat-leaf parsley, to serve

1 Preheat oven to 180°C. Grease a 2-litre (8-cup) rectangular ovenproof dish.

2 Cook potato in a saucepan of boiling salted water 6 mins or until just tender, adding broccoli during last 2 mins of cooking. Drain.

3 Meanwhile, in a large frying pan, heat oil on high. Add chicken and cook, stirring, 5 mins until browned all over. Set aside.

4 Arrange potato in dish. Top with a layer of chicken, then a layer of broccoli. In a jug, combine soup, sour cream and mayonnaise. Pour over broccoli.

5 In a bowl, combine breadcrumbs and cheeses. Sprinkle mixture evenly over casserole. Bake 40 mins until chicken is cooked and topping is crisp and golden. Serve sprinkled with parsley.