Mustard chicken bake

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.