Celebrations don’t have to be expensive and over the top! Baked Potato with Creamy Mushroom Chicken https://bit.ly/2LZHOE5 is a warming dish the whole family will enjoy come Father’s Day! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #plantbased #mushroomsnacks #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #snack #affordable #SouthAfricanfood #chicken #bakedpotato #FathersDay
Baked Potato with Creamy Mushroom Chicken
Ingredients
15ml oil
1 small onion, peeled and diced
1 garlic clove, crushed
200g chicken fillets, sliced
200g Button mushrooms, sliced
½ green pepper, deseeded and diced
½ red pepper, deseeded and diced
250ml readymade white sauce
100g cheddar cheese, grated
salt and milled black pepper
4 potatoes
Method
1 Creamy Mushroom Chicken: Heat the oil in a pan and fry the onion for 3-4 minutes over a medium heat. Add the garlic and cook for 2 minutes. Increase the heat and fry the chicken for 4-5 minutes. Add the mushrooms and peppers and cook for 4-5 minutes. Remove from the heat and stir in the white sauce and 50g of the cheese. Season with salt and pepper.
2 Baked Potatoes: Preheat oven to 180˚C. Rub the potatoes with a little extra oil and wrap in foil. Bake in the oven for 60-80 minutes, or until the potatoes are crispy on the outside and cooked on the inside.
3 Make a crisscross in each potato, don’t cut all of the way through. Divide the creamy mushroom chicken mixture between each baked potato. Top each with some of the remaining 50g of cheese. Return to the oven for 10 minutes.
4 Serve immediately with a side salad.