From can to casserole
Prep time - 10mins. Cook time - 45 mins. Preheat oven to 170 degrees.
1 leek, cleaned and sliced into 1cm thick rounds (shredded cabbage can be used if leaks are out of season)
5-10 button mushrooms, chopped or sliced
1 can Campbells Condensed Mushroom Soup (or chicken, if you prefer)
2-3 boneless, skinless chicken breasts
125g sour cream
Cover the bottom of a casserole or oven proof dish with the leek. Spread the mushrooms over the leeks. Place the chicken breasts on the top.
In a bowl or jug, combine the contents of the soup can with half a soup can of water. Pour over the chicken and veges.
Bake at 170 for 45mins or until the chicken is cooked through.
Remove the chicken breasts from the dish, mix the sour cream through the vegetables to create a sauce. Ladle the creamy leek and mushroom sauce over the chicken.
Serve with mashed or roasted potatoes.
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