Chicken With Chicken Sauce

A community recipe by arista

Not tested or verified by Nigella.com

Introduction

This probably qualifies as a trashy recipe, mainly because the sauce is made with a can of soup, but it's very tasty and also contains veggies so all you have to do is cook some rice or potatoes and dinner is made! It's also great because it makes 2 half chicken breasts go a long way so you can hopefully afford to buy the free-range, hormone-free chicken! Inspired by 'Chicken Myers' (?) in my Dairy Book of Home Cooking.

Ingredients

Serves: 4

Metric Cups

For the Chicken

1 bunch broccoli (washed and cut into florets)
3 carrots (sliced)
2 chicken breasts (halved)

For the Sauce

400 grams condensed chicken soup
2 teaspoons wholegrain mustard
1 pinch of salt
1 pinch of pepper
milk
Cheddar cheese (grated for topping)

For the Chicken

1 bunch broccoli (washed and cut into florets)
3 carrots (sliced)
2 chicken breasts (halved)

For the Sauce

14⅛ ounces condensed chicken soup
2 teaspoons wholegrain mustard
1 pinch of salt
1 pinch of pepper
milk
Cheddar cheese (grated for topping)

Method

Chicken With Chicken Sauce is a community recipe submitted by arista and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Steam broccoli and carrot until almost cooked. Arrange them over the base of an oven proof dish.

Slice the chicken breasts lengthwise and horizontally with a v sharp knife, so they are thinner portions that will cook evenly. Lay the chicken over the veggies in one layer.

Make the sauce by mixing together the soup, milk, mustard and seasoning. Spoon it over the chicken and vegetables, and top with grated cheese.

Cook at 180 degrees for 20 - 30 mins. Serve with rice or potatoes.

Steam broccoli and carrot until almost cooked. Arrange them over the base of an oven proof dish.

Slice the chicken breasts lengthwise and horizontally with a v sharp knife, so they are thinner portions that will cook evenly. Lay the chicken over the veggies in one layer.

Make the sauce by mixing together the soup, milk, mustard and seasoning. Spoon it over the chicken and vegetables, and top with grated cheese.

Cook at 180 degrees for 20 - 30 mins. Serve with rice or potatoes.