Lovely Layer Bake With Mock Chicken and Bacon |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish proves that simple comfort food can be elegant. It's a scrumptious potato casserole layered with mock chicken, mock bacon and a basic herby white sauce. I've created the recipe for vegetarian sensibilities with the use of mock meat products, but if you are a carnivore, there's no need to miss out: simply substitute real bacon slices and 300g real chicken breast pieces. I do encourage you to go the vegetarian route with this dish, though - it's healthier and lower in fat and I swear nobody will know the difference! Ingredients:
5 medium potatoes, pared & thinly sliced |
2 cups vegetable broth |
4 slices mock crispy-style imitation bacon (morningstar farms brand) |
1 (300 g) package frozen quorn pieces (the chicken stir fry ones) |
1 tablespoon butter |
3 tablespoons flour |
1/2 cup milk |
1/2 cup water |
1/2 teaspoon herbes de provence |
1/4 cup shredded mozzarella cheese |
salt and pepper, to taste |
Directions:
1. In medium saucepan, over medium-high heat, heat broth to a boil; reduce heat. Add potatoes; cover and simmer 5 minutes or until fork tender. Drain, reserving broth.
2. Prepare bacon strips and chicken pieces according to package directions. Set aside.
3. In another saucepan, melt butter. Remove from heat and blend in flour. Gradually add reserved broth, water and milk; cook over medium heat, whisking constantly, until mixture comes to a boil. Reduce heat and add the Herbes de Provence, salt and pepper. Cook until sauce reduces to a spoon-coating consistency. Don’t let it get too thick. Remove from heat and stir in mozzarella cheese until melted.
4. In a greased 2 quart baking dish, layer 1/3 each potato-onion mixture, sauce and bacon. Repeat layers twice. Bake at 400 degrees for 35 minutes. Can be served as a side dish or main course.
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