@alexcookjoy: Chicken Mushroom Potato Cake. Recipe ↓ ■ INGREDIENTS For mashed potatoes: • russet potatoes - 2 lb (900 g), peeled & cubed • butter - 2 tbsp (30 g) • shredded mozzarella or mild cheddar - 1 cup (100 g) • salt - to taste For creamy chicken mushroom gravy: • chicken breast - 1.75 lb (800 g), diced • mushrooms - 8 oz (250 g), sliced • onion - 1 small, finely chopped • garlic - 2 cloves, minced • sour cream - 1/2 cup (120 g) • chicken broth or water - 1/2 cup (120 ml) • flour - 1 tbsp • olive oil - 1 tbsp • salt - to taste • black pepper - to taste • paprika (optional) On top: • shredded cheese (mozzarella or cheddar) - 1/2-1 cup (50-100 g) ■ HOW TO COOK: 1. Add diced chicken breast to a pan over medium heat. Let it cook undisturbed for 2-3 min, then stir and cook until lightly golden and just cooked through, about 6-8 min total. Remove and set aside. 2. In the same pan, add olive oil, then cook onion, garlic, and mushrooms for 5-7 min until soft and slightly golden. 3. Sprinkle in flour, stir, and cook for 1 min to remove raw taste. 4. Pour in chicken broth, stir well to avoid lumps, and let it thicken for 2-3 min. 5. Lower the heat, add sour cream, salt, pepper, and paprika. Mix until smooth and creamy. 6. Return chicken to the pan and simmer everything together for 2-3 min. Turn off heat. 7. Meanwhile, boil potatoes in salted water for 12-15 min until fork-tender. Drain well. 8. Mash the potatoes while hot with butter, cheese, and salt until smooth and creamy. 9. Spread mashed potatoes into a baking dish. Top evenly with the creamy chicken mushroom mixture. 10. Finish with shredded cheese and bake at 400°F (200°C) for 15-20 min until golden and bubbly. ■ INFO (approx.): Prep: 20 min Cook: 40 min Serves: 4-5 ~500 kcal | 38 g protein | 22 g fat | 36 g carbs (per serving) #bake #dinner #recipes #EasyRecipes #DinnerIdeas

Alex Cook Joy

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Wednesday 06 May 2026 17:13:39 GMT