Chicken And Mozzarella Casserole - cooking recipe

Ingredients

800 g floury potatoes, peeled and chopped
3 tbsp sunflower oil
600 g chicken breasts, diced
6 None spring onions, trimmed and sliced
200 ml milk
2 tbsp butter
Pinch None grated nutmeg
1 None red chilli, deseeded and finely chopped
500 g passata
250 ml barbecue sauce
1 tbsp peanut butter
2 splashes Worcestershire sauce
75 g roasted peanuts, roughly chopped
250 g mozzarella, cut into cubes

Preparation

Preheat oven to 400\u00b0F. Cook potatoes in boiling, salted water for 12-15 mins, or until tender. Drain, season and mash with milk, butter and nutmeg. Set aside.
Meanwhile, heat 2 tbsp oil in a frying pan, add chicken and saute for 4-5 mins. Add spring onions and saute for 2-3 mins. Season then divide between 4 small ovenproof dishes, or 1 large one dish.
Heat remaining oil in a frying pan, add chili and saute for 1-2 mins. Add tomato puree and barbecue sauce and bring to a boil. Add peanut butter, Worcestershire sauce and season. Simmer for 4-5 mins then mix in 1/2 the peanuts. Distribute over chicken and arrange mozzarella on top. Cover with mashed potatoes and sprinkle with remaining peanuts. Bake for 15 mins then serve.