Mustard chicken bake

Cooking Soups Mustard chicken bake

Detailed step-by-step description of how to cook the dish "Mustard chicken bake". Try it by all means

Lables: Low carb Low sugar Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. 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.
  2. 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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1 x 75g pkt powdered cream of chicken soup
4 sebago potatoes, peeled, thickly sliced
4 chicken breast fillets
300ml thickened cream
300ml Massel chicken style liquid stock
2 tbsp wholegrain mustard
Freshly ground black pepper
Steamed vegetables, to serve

Adv

Autors
Preparation time
10
Cooking time
1:15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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