Mustard chicken bake

Mustard chicken bake

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The ingredient of Mustard chicken bake

  1. 1 x 75g pkt powdered cream of chicken soup
  2. 4 (about 600g) sebago potatoes, peeled, thickly sliced
  3. 4 (about 200g each) chicken breast fillets
  4. 300ml thickened cream
  5. 300ml Massel chicken style liquid stock
  6. 2 tablespoons wholegrain mustard
  7. Freshly ground black pepper
  8. Steamed vegetables, to serve

The instruction how to make Mustard chicken bake

  1. Preheat oven to 170u00b0C. 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.
  2. 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.

Nutritions of Mustard chicken bake

fatContent: 651.992 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 52 grams protein
sodiumContent: 198 milligrams cholesterol

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