Chicken, ham & sweetcorn rosti bake

This wonderfully rustic rosti topped bake makes a simple, mouth-watering main meal

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes approx

What you need:

• 600g (1lb 5oz) potatoes, peeled
• salt and freshly ground black pepper
• 50g (2oz) butter, melted
• 1 x 500g pack chicken breast fillets, cubed
• 1 can of Baxters ‘Deli Inspired' Ham & Golden Sweetcorn Chowder

What you do:

1. Preheat the oven to 180ºC / gas mark 4 for a fan oven and 160ºC / gas mark 3 for a convention oven. Cook the potatoes in a large pan of salted water for 6 - 8 minutes or until they are just tender. Then drain the potatoes and rinse in cold water. When cool enough to handle, coarsely grate them into a bowl. Pour over the melted butter and season with salt and pepper.
2. Place the diced chicken into an ovenproof dish, pour over the soup and mix well. Scatter the potato mixture all over the chicken and bake for 30 - 35 minutes or until the potatoes are golden and crunchy. Serve with vegetables.

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