Chicken À LA King
2 cloves (chopped)
3 pcs (650g)
Grated Parmesan Cheese
Peel and dice the potatoes. Add 1 tsp salt and potatoes into the boiling water. Cook until potatoes are softened.
Mash the potatoes and add Campbell’s Chicken À LA King Paste Sauce and parmesan cheese, mix well until smooth.
Chop the onion. Peel and dice the carrot.
Heat up a skillet with oil, add onion and carrot. Stir fry until the onion is softened.
Add the minced beef and garlic, stir fry.
Add Campbell’s Tomato Clam Pasta Sauce and thyme. Bring to boil then simmer for 10 minutes, keep stirring occasionally; Add some water if it is too dry.
Add worcestershire sauce, salt and black pepper for seasoning.
Pour the meat mixture into a baking tray, top with the mashed potatoes, use a fork to draw squiggles over the surface.
Bake for 20-25 minutes at 200°C in a pre-heated oven until the surface of potato turned golden brown.
Garnish with parsley and serve.
– Ensure the boiled potatoes drain of the water well before mashing them.
– Use Campbell’s À LA King Paste Sauce to replace butter, whipping cream and milk for making the creamy mashed potato is much more easier and convenient.
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