Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breasts (approx 150g)

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon fresh ground black pepper

  4. 1 tablespoon olive oil , divided

  5. 2 garlic cloves , minced

  6. 1 small yellow onion , chopped

  7. 1 (22 g) packagecream of mushroom soup (3/4 oz, I used Campbell's) or 1 (22 g) package chicken soup powder (3/4 oz, I used Campbell's)

  8. 3/4 cup hot water

  9. 1 teaspoon dried tarragon

  10. 1/2 teaspoon dried oregano

  11. 1/4 cup carrot , chopped, partially cooked in the microwave for 2-3mins

  12. 1/4 cup frozen corn kernels , thawed

  13. 1 cup cooked rice (I used long grain)

  14. 3 slices white bread

  15. 3 teaspoons mayonnaise or 3 teaspoons butter

Instructions Jump to Ingredients ↑

  1. Pound the chicken breasts with a meat mallet/rolling pin, between clingwrap, until quite thin.

  2. Season with salt and pepper, rub them into meat with fingers.

  3. Heat half of the olive oil in a skillet, over medium heat.

  4. Once hot, pan-fry chicken for 1-2 minutes per side, until cooked; remove and cool slightly.

  5. Cut chicken into bite-sized pieces and set aside (I use kitchen shears).

  6. Meanwhile, heat the remaining olive oil in the same skillet.

  7. Once hot, saute onions until translucent for approx 1 minute.

  8. Add garlic and cook for another 30 seconds.

  9. Add the cooked chicken pieces, stir well.

  10. Dissolve soup mix in the 3/4 cup of hot water.

  11. Add soup mixture, dried herbs, carrots and corn to skillet and let cook until thickened.

  12. Place half of the chicken mixture in a ovenproof casserole or individual ramekins, top with rice then followed by the chicken again.

  13. Spread mayo/butter on one side of the bread, then top the casserole/ramekins with bread, buttered side up.

  14. Transfer to the oven and cook for 8-10mins at 375°C, until toast is browned.


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