HACHIS PARMENTIER AU POULET avec un reste de poulet rôti

Prepare the leftover roasted chicken and its cooking juices.

Peel and boil the potatoes until tender, then mash them with 50 g of butter, cream, and season with salt and garlic powder.

In a pan, melt 30 g of butter and sauté the chopped onion until translucent.

Combine the shredded chicken with the sautéed onions and any remaining cooking juices.

Layer the chicken mixture in a baking dish, followed by the mashed potatoes on top.

Sprinkle breadcrumbs and add a few pieces of butter on top of the mashed potatoes.

Bake in the oven until golden brown.

Spice Level:

Allergens