Ingredients
- 1 x 75g pkt powdered cream of chicken soup
- 4 (about 600g) sebago potatoes, peeled, thickly sliced
- 4 (about 200g each) chicken breast fillets
- 300ml thickened cream
- 300ml Massel chicken style liquid stock
- 2 tablespoons wholegrain mustard
- Freshly ground black pepper
- Steamed vegetables, to serve
Method
- Step 1Preheat 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.
- Step 2Combine 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.
- Low carb
- Low sugar
Nutrition
2728 kj
Energy
34g
Fat Total
20g
Saturated Fat
4g
Fibre
52g
Protein
198mg
Cholesterol
1487.11mg
Sodium
5g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: R. McLean, Highton, Victoria (a reader)
- Image credit: Steve Brown
- Publication: Australian Good Taste
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