Chicken Mushroom Potato Bake

Ingredients (serves 4):-

6 - 8 chicken thigh fillets, cut into 2 cm chunks
4 - 5 portabella mushrooms, sliced thickly (can use fresh button/brown mushrooms)
1 carrot, peeled and diced
2 hard-boiled eggs, sliced thickly
1 tbsp olive oil
4 large or 8 medium waxy potatoes
1 can cream of mushroom soup
Black pepper to taste
Dried thyme leaves
Mozerella Cheese
Cooking spray


Method:-

1) Boil potatoes until cooked, peel the skin and roughly slice.
2) Heat up olive oil in pan and sear mushrooms over high heat. Add carrots and then chicken, stir-frying over high heat. Sprinkle black pepper and continue to fry till chicken is almost cooked.
3) Add the can of soup and turn down to medium heat. Mix until soup is melted down. Turn off heat.
4) Pour 1/2 the chicken mixture in a deep dish or pie tin. Arrange egg slices of 1 egg on top of chicken mixture. Sprinkle desired amount of moozerella cheese then spread a layer of potatoes on top of the mixture.
5) Pour the remaining 1/2 of the chicken mixture, arrange egg layer with the other egg then top with the remaining potatoes.
6) Sprinkle some dried thyme leaves over the potato surface. Evenly coat the potato surface with cooking spray.
7) Bake in a hot 220 deg C oven for 15 minutes until potatoes get a nice golden crust. Serve with crusty bread.

[adapted recipe from Cuisine Asia]