Chicken, Potato And Almond Casserole - cooking recipe

Ingredients

2-3 tbsp canola oil
1 1/4 lb chicken breast, cut into cubes
6 None spring onions, trimmed and sliced
1/3 cup all-purpose flour
1 1/4 cup vegetable stock
3/4 cup heavy cream
1 1/4 lb potatoes
2 None tomatoes, sliced
1/4 cup sliced almonds
1 1/2 tbsp butter
None None fresh basil, to garnish

Preparation

Preheat oven to 400\u00b0F. Heat oil in a pan, add chicken and sear, turning, for 3-4 mins. Add spring onions and cook for 2-3 mins. Add flour and season then gradually add vegetable stock and cream. Bring to a boil, stirring, until sauce thickens then remove from heat and keep warm.
Grease a baking dish then arrange 2/3 of potato slices inside and season. Transfer chicken sauce to dish then lay remaining potatoes and tomatoes on top. Sprinkle with almonds and dot with butter. Bake for 40-45 mins. Serve garnished with basil.