Ingredients
1 x 75g pkt powdered cream of chicken soupmix
- 4 (about 600g) sebago (washed) potatoes,thickly sliced
- 2(about 200g each) single chicken breast fillets
- 300ml thickened light cream
- 300ml chicken stock
- 2 tbs Dijon mustard
- Freshly ground black pepper
- Steamed vegetables, to serve
Method
- Preheat oven to 170°C. Place the soupmix in a plastic bag. 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.
- 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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