How to Make Chicken Potato Bake

The casserole has a long history in America. Becoming an American staple during the Depression and rising in popularity during World War II when women began to enter the workplace, it didn't reach its heyday until the 1950s. Since then it has tapered off in vast numbers, but there is something uniquely warm and comforting about the casserole that keeps it around in kitchens everywhere. This is a sort of updated shepherd's pie for the modern kitchen and can be whipped up in less than an hour.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 pounds cooked chicken
• 1 can sweet corn (drain the juice)
• 2 C potatoes (thinly sliced)
• 1 C milk
• 1 C Parmesan
• 1 tablespoon butter
• 2 tsp salt
• 1 tsp pepper
• Broccoli (small pieces)
• Carrots (sliced)

1. Heat the oven to 375 degrees F.
2. Grease the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish and set aside.
3. Cut chicken into small pieces and place into the bottom of the greased pan.
4. Slice the potatoes and set aside.
5. Slice the carrots into thin slices and cut the broccoli into small pieces. Mix the canned corn, carrots and broccoli together with the salt and pepper and add them to the baking dish, covering the chicken evenly.
6. Pour the milk over the casserole as evenly as possible and then sprinkle 3/4 of the cheese in a thin layer over the top of the vegetables.
7. Add the sliced potatoes to the top of the casserole and cover with the remaining 1/4 of cheese.
8. Bake for 45 minutes, until the potatoes on the top are cooked through.

Tips & Warnings

• Feel free to add other spices to taste. Cayenne pepper adds a kick, while garlic and/or basil can be tasty as well.
• Add more cheese as necessary as well and have a little extra for the table for people to add as they like.