Creamy Chicken Pasticcio: A Comforting Dish for Every Occasion
Savor the comforting layers of Creamy Chicken Pasticcio, where crispy potato wedges meet tender chicken, creamy béchamel sauce, and a cheesy golden crust.
Equipment
- Oven
- Skillet or frying pan
- Baking dish
- Medium saucepan
- Whisk
- Baking tray
Ingredients
- 800g boneless chicken breasts (or turkey)
- 600g frozen crispy potato wedges
- 2 cups shredded Gouda cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 500ml milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preparation Steps: Preheat your oven to 200°C (390°F) and season the chicken with smoked paprika, garlic powder, salt, and pepper.Sear the chicken in olive oil until golden and set aside.Bake the frozen potato wedges as per the package instructions.In a saucepan, melt butter and stir in flour to form a roux. Add milk slowly and cook until the sauce thickens.Layer the baked potato wedges in a dish, followed by the seared chicken. Pour the béchamel sauce on top and sprinkle with shredded Gouda and Parmesan.Bake for 20-25 minutes, or until the cheese turns golden and starts to bubble.
Notes
- Customize the recipe by swapping potatoes for sweet potatoes or zucchini for a lighter variation.
- Add a touch of garlic or fresh herbs like thyme or rosemary to enhance the flavor.
- For a crispy cheese topping, broil for an additional 2-3 minutes.