Chicken and Mushroom Bake

1. Preheat oven to 190°C.

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.