Home Comforts • Alex Rivers • July 12, 2025 • No Comments
This timeless Spud and Fowl Bake is a guaranteed winner, whether you’re looking for a fuss-free meal on a busy evening or something fantastic to bring to a gathering. It’s a comforting mix of smooth richness and satisfying substance, featuring levels of crisp potato shreds, succulent poultry, and a delectable, cheesy sauce. Putting this dish together is a breeze, and it never fails to impress everyone who tries it.
What You’ll Need:
- Farm-style frozen potato shreds: 2 pounds
- Grated cheddar delight: 2 cups
- Chilled green gems and orange slices: 1 cup
- Creamy tang: 2 cups
- Golden kernels (well-drained): ½ cup
- Velvety poultry broth concentrate (from a tin): 1 can
- Tender pulled fowl: 3 cups
- Dairy elixir: ⅓ cup
- Golden crumb topping: 2 cups
- Seasoning from the sea: To your liking
- Earthy spice: To your liking
How to Make It:
- Warm up your oven: Set your oven to a cozy 400°F (200°C).
- Prep your dish: Spread the potato shreds evenly across the bottom of a 9×13 inch baking pan.
- Mix it all up: Grab a spacious bowl and toss in the grated cheddar, those chilled green gems and orange slices, creamy tang, golden kernels, velvety poultry broth concentrate, tender pulled fowl, and the dairy elixir. Add your sea seasoning and earthy spice to taste, then give everything a good stir until it’s all happy together.
- Build your bake: Carefully pour the mixed goodness over the layer of potato shreds in your baking pan.
- Crown with crumbs: Sprinkle the golden crumb topping all over the surface of the bake.
- Into the warmth: Let it bake for about an hour, or until the top is beautifully golden brown and you see little bubbles dancing around the edges.
- Time to enjoy: Allow your creation to cool down just a little bit before you dig in.
Savor every bite of this warm and incredibly fulfilling meal!
