CHICKEN, TARRAGON AND POTATO CASSEROLE

Chicken, Tarragon and Potato Casserole image

Provided by Stacey Sweet

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

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2 lbs potatoes
1 tablespoon oil
1 ounce butter
1 shallot, finely chopped
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
1 tablespoon chopped fresh tarragon
7 ounces cream
6 ounces gruyere cheese, grated

Steps:

Preheat oven to 400°F.
Butter a shallow 8 or 9-inch baking dish.
Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
Drain and set aside.
Heat oil and butter in a medium frying pan.
Add onion and cook for 5 minutes.
Add chicken and fry over a high heat until nicely browned.
Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
Cover with remaining potatoes.
Pour remaining cream over top of potatoes and sprinkle with gruyere.
Bake for 20-25 minutes or until top of casserole is golden.