Chicken Vegetable Potato Bake

Last week, the day I did the groceries, I wasn't really feeling like cooking anything spectacular so I brought home a BBQ chicken, thinking we would have chicken and salad for dinner.  My mind started ticking over and I realised we did that the week before and it felt a little boring.  So I thought I would do a potato bake, then it turned into a chicken and vegetable potato bake, I kind of just made this up as I went along.  It was enjoyed by all.

Chicken Vegetable Potato Bake

                                1 BBQ chicken
                                6 small potatoes
                                1/2 sweet potato
                                2 spring onions
                                1 carrot
                                1 zucchini
                                1 packet French Onion Soup mix
                                250ml sour light cream
                                olive oil
                                your choice of grated cheese for topping I used Colby
                                and Mozzerella

Turn on oven to 200°C/390°F.   Pre-boil chunkily sliced potatoes until just cooked, then drain.  I don't peel my potatoes, however I did peel the sweet potato.  Slice carrots and zucchini and lay them on the bottom of a baking dish. 

The next layer is the chicken pulled off the bone and spread across the zucchini and carrots.  Slice the spring onions and sprinkle over top of chicken.

Then layer the pre-boiled potatoes over the chicken and spring onions.

Mix the packet of French Onion soup mix and the sour light cream together, add a dash of milk to make it a little more runny consistency and make it spread a bit further, pour over top of potatoes.

Finally sprinkle cheese over the top and bake in the oven for 30mins until golden brown.

Serve with a salad.