1 pound (450 g) cooked chicken breast fillet, diced
1/2 cup (125 g) sour cream
1/2 cup (55 g) cheddar cheese, grated
2 tablespoons (30 g) unsalted butter, melted
1/4 cup (30 g) Parmesan cheese, grated
1 envelope onion soup mix
1/2 teaspoon (1 g) garlic powder
1/4 cup (25 g) breadcrumbs
kosher salt and freshly ground black pepper
Servings: 6 People
1. In a 3-quart microwave safe dish, combine potatoes and water. Cover and microwave on high for about 15 minutes or until potatoes are tender.
2. Meanwhile, place the chicken in a lightly greased baking dish that can fit inside your air fryer.
3. Drain the potatoes and place in a large bowl. Add the sour cream, Cheddar, butter, Parmesan, soup mix, and garlic powder. Season with pepper to taste. Mash the potatoes and mix well until smooth. Spoon mixture over chicken in the baking dish. Sprinkle with breadcrumbs.
4. Bake in the air fryer for about 20 minutes or until top is golden brown. Cool slightly.