Cheats Chicken, Leek and Potato Bake

Chicken, Leek and Potato Bake

• Serves
  4-6
• Preparation time
  15 minutes
• Cooking time
  25 - 30 minutes
• Great with green beans

SHOW RECIPE ∨RECIPE PDF

 

Method:

• Place 4 large peeled potatoes, chopped into 2cm chunks, into a pan and parboil so they are half cooked and drain.
• In a large casserole pot, cook 4 skinless chicken breasts, cut into bite sized cubes in 1 tbsp of olive oil until browned.
• Add 2 sliced leeks, 2 large crushed garlic cloves and 3 rashers of finely chopped smoked back bacon, stir fry until the chicken is cooked through.
• Add the potatoes to another frying pan with 1 tbsp of olive oil and cook until browned. Add to the chicken.
• Add 1 x 400g can of Heinz Potato and Leek Soup, 100ml water, a handful of chopped flat leaf parsley and 1 tbsp Dijon or wholegrain mustard and bring to the boil, season well.
• Place in an ovenproof dish and sprinkle over 50g grated reduced fat mature cheese.
• Place under a preheated grill until the cheese is melted and golden.
• Tip: For a tasty vegetarian option remove the chicken and bacon, and add some mushrooms

Ingredients:

• 1 x 400g can of Heinz Potato and Leek Soup
• 4 large peeled potatoes
• 4 skinless chicken breasts
• 2 tbsp of olive oil
• 2 sliced leeks
• 2 large crushed garlic cloves
• 3 rashers of finely chopped smoked back bacon
• 100ml water
• A handful of chopped flat leaf parsley
• 1 tbsp Dijon or wholegrain mustard
• 50g grated reduced fat mature cheese