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Chicken and Mushroom Bake
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Chicken and Mushroom Bake

Mushroom lovers will love this saucy chicken and mushroom bake and hasselback potatoes are a tasty change from normal roast potatoes. If you can’t find two rulers to guide your knife cutting, two chopsticks either side will also work.

Makes 4
Prep Time 25 minutes
Cook Time 1 hour
Ingredients
250 g mushrooms, sliced
1 leek, finely sliced
4 Tegel boneless skinless chicken breasts (about 800g)
½ tsp paprika
420 g can Wattie's Condensed Creamy Mushroom Soup
1 Tbsp chopped fresh thyme or 1 tsp dried
¼ cup lite sour cream
4 medium potatoes
2-3 tsp oil

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
1. Preheat oven to 190ºC.
Step 2
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.
Step 3
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.
Step 4
4. Bake for about 1 hour or until the chicken is golden and thoroughly cooked through. Stir in sour cream to serve.
Step 5
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.
Step 6
6. Cook alongside Chicken and Mushroom Bake for about 45-50 minutes, or until the potatoes are golden and tender.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 g mushrooms, sliced
1 leek, finely sliced
4 Tegel boneless skinless chicken breasts (about 800g)
½ tsp paprika
420 g can Wattie's Condensed Creamy Mushroom Soup
1 Tbsp chopped fresh thyme or 1 tsp dried
¼ cup lite sour cream
4 medium potatoes
2-3 tsp oil
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