Chicken Potato Casserole

Ingredients:
- 6 large potatoes
- double chicken breast, chopped
- 2 large onions
- 6 large mushrooms
- chives
- oregano
- salt
- freshly ground pepper
- cheese
For the sauce:
- 2 containers of cream (200 ml each; 18% or 22%)
- 1/2 cup of water
- minced or dried garlic
- chives
- bacon bits
- salt, pepper
- 1 spoon of flour

Makes about 3-4 servings.

PREPARATION
Step 1:
Slice the potatoes in circles.
You can put them for 2-3 minutes in the microwave
to make sure they'll be soft but it's not necessary.














Step 2:
Wash, peel and slice the onions, mushrooms and chives.

Step 3:
Divide all the vegetable into two even portions.

Step 4:
Now, prepare the sauce by simply mixing all the ingredients.

Step 5:
Spread 1/2 of the sauce on the bottom of the baking dish.

Step 6:
Add the first layer of vegetables - using one of the portions.
First, potatoes.
Then add the onions, mushrooms, chives
and finally the chicken.
I steamed the chicken for about 3 minutes before.














Step 7:
Sprinkle with salt, oregano and freshly ground pepper
(I used a mix of black, green, white and red)

Step 8:
Start the second layer of potatoes, onions,
mushrooms and chives.
Sprinkle some more of oregano, salt and pepper.














Step 9:
Pour the remaining sauce on top and sprinkle with the shredded cheese. Cover the dish with a lid or aluminum foil.

Step 10:
Bake in 190-200C oven for approximately 45-60 minutes. Before serving, make sure the potatoes are soft and the chicken is no longer pink. You can remove the lid for the last 5-10 minutes to allow the cheese to melt and brown.














I like serving it with white wine or white tea :-)