Ingredients
- 6 medium potatoes
- 1 large onion
- ~ 3 cups of (low fat) grated cheese
- 1.5 lb of lean chicken breast
- 1 lb of sweet corn
- some chives
- 3 cups of (low fat) milk
- 1/4 cup of butter
- 1/4 cup of flour
- 2 minced cloves of garlic
- 1/2 tsp of salt
- 1/2 tsp of pepper
- cooking spray
Equipment
- a large skillet
- a 5 qt stockpot or similar pan
- a 1.5-2 qt large saucepan
- a 9×13 glass oven dish
- oven mittens
- a small knife
- a large spoon
- a whisk
Preparation
1) Preheat the oven to 375F
2) Peel and wash the potatoes and cut them into thin slices.
3) Fill the stockpot with water and set it up to boil.
4) Add the potatoes once it’s boiling and boil them for 10 minutes.
5) Drain the water and let it cool down.
6) Meanwhile cut the chicken into small pieces and bake it in your skillet until it’s totally done and then put it aside.
7) While your chicken is cooking and your potatoes are boiling you can chop up your onions.
Making the sauce.
1) Put the butter in the heated saucepan and once it starts to melt mix in the flour and garlic.
2) Once the butter has fully melted and the mixture is well mixed, slowly start adding the milk while mixing the mixture well every time you add some milk.
3) Once all the milk has been added, add the salt and pepper and let it simmer for a few minutes.
Making the casserole.
3) Now add about 1/3th of the onion, chicken, cheese and corn.
4) Repeat steps 2 and 3 twice and cover it all with the sauce.
5) Put it in the oven for about 30 minutes or until the top is nicely browned.
6) Cut up the chives and sprinkle it and some grated cheese over the top and let it cool down for about 10 minutes.
And enjoy your meal!
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