This is a very quick and easy tasty little dish.
Chicken and Mushroom Bake
Mushroom lovers will love this saucy chicken and mushroom bake. Serve with these hasselback potatoes a tasty change from normal roast potatoes. If you can’t find two rulers to guide your knife cutting the potatoes two chopsticks either side will also work.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 250g mushrooms, sliced
- 1 leek, finely sliced
- 4 Tegel boneless skinless chicken breasts (about 800g)
- 1/2 tsp paprika
- 420g can Wattie's Condensed Creamy Mushroom Soup
- 1 Tbsp chopped fresh thyme or 1 tsp dried
- 1/4 cup lite sour cream
- Hasselback Potatoes:
- 4 medium potatoes
- 2-3 tsp oil
Method
1. Preheat oven to 190ºC.
2. Place mushrooms and leeks in the base of a medium sized lasagne style dish, then place Tegel boneless skinless chicken breasts in a single layer on vegetables and sprinkle with paprika.
3. Combine Wattie’s Condensed Creamy Mushroom Soup with 3/4 of a can of water and thyme, mix well and pour over the chicken.
4. Bake for about 1 hour or until the chicken is golden and thoroughly cooked through. Stir in sour cream to serve.
5. To make hasselback potatoes: Cut potatoes in halves, cut in to each potato 1/4cm slices stopping 1/2cm from the potato base, 2 rulers either side of the potato, prevents slicing through to the base. Arrange on a baking paper lined oven tray and brush with oil.
6. Cook alongside Chicken and Mushroom Bake for about 45-50 minutes, or until the potatoes are golden and tender.
