Chicken Casserole

What will you need

• Chicken breast-4 (boneless cut in half)
• Dry thyme-1 tbsp
• Dry sage-1,1/2 tsp
• Salty-tasting
• Chilli powder-1 tsp
• Misty Potatoes - 12 oz
• Red onion-1 medium
• Olive oil-5 tbsp
• Sodium Chicken Broth – 1/2 cup
• Dry white wine-1/4 cup
• Smoked Bacon - 5 slices
• White butter-1 tbsp
• Flour-1 tbsp
• Milk-1 cup
• Grated cheese-1/3 cup

*How to make-

Preheat oven rack to 350 degrees Celsius. Grease baking dish with butter. Wipe the chicken with a paper towel and cut crosswise with a sharp knife. In a small bowl, whisk together the thyme, sage, 1 teaspoon salt and pepper. Take 1 spoon from here and rub the rest well on both backs of the chicken.

Peel the potatoes and cut them into 1/4 inch thick slices. Peel the onions and cut them into strips 1/4 inch wide down the middle. Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Fry until lightly browned with chicken breast. Place the chicken pieces on the baking dish. Whisk together wine and chicken broth and continue to stir fry. When it thickens, pour it over the chicken.

In this same frying pan, fry the bacon on medium heat. Drain the excess oil on a paper towel and cool it into pieces. Now heat 2 tablespoons of olive oil in a frying pan, add potato slices and onions and keep stirring until soft. When done, sprinkle salt over the chicken. Top with bacon.

Melt the butter over medium heat. Meanwhile keep stirring with flour. give milk Keep boiling this mixture. Spread this sauce over the chicken and cover with a casserole foil sheet. Bake in preheated oven for 20 minutes. Remove from oven and let cool for 5 minutes.