Ingredients Jump to Instructions ↓

  1. 1 x 75g pkt powdered cream of chicken soupmix

  2. 4 (about 600g) sebago (washed) potatoes, peeled, thickly sliced

  3. 4 (about 200g each) single chicken breast fillets

  4. 300ml thickened cream

  5. 300ml chicken stock

  6. 2 tbs wholegrain mustard Freshly ground black pepper Steamed vegetables, to serve

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 170°C. Place the soupmix in a bowl. Add the potatoes and chicken and toss to coat. Arrange half the potatoes over the base of a 2L (8-cup) capacity rectangular ceramic or glass ovenproof dish. Top with a layer of the chicken and then a layer of the remaining potatoes. Combine cream, stock and mustard in a jug and pour over the potatoes. Season with pepper. Cover and bake for 1 1/4 hours or until chicken is just cooked through. Serve with steamed vegetables.


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