Baked Chicken and Potato Casserole

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Wash, peel, and cut the potatoes and carrots into thin slices. Shred the cabbage and dice the tomato.

3. 3

   Cut the chicken breast into bite-sized cubes.

4. 4

   In a large bowl, combine the chicken, potatoes, carrots, cabbage, and tomato.

5. 5

   In a small bowl, mix the cornflower, olive oil, salt, black pepper, and paprika to form a smooth paste.

6. 6

   Pour the cornflower mixture over the chicken and vegetables. Toss everything together until well coated.

7. 7

   Transfer the mixture into a lightly greased baking dish and spread it out evenly.

8. 8

   Cover the dish with aluminum foil and bake for 30 minutes.

9. 9

   Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and golden.

10. 10

    Let the casserole rest for 5 minutes before serving. Enjoy your Baked Chicken and Potato Casserole!