Have you got a tin of chicken soup in your cupboard that has been sat there looking a little bland for months?
Your best friend has just broken up with her boyfriend and she’s coming over for food and wine. You want to make her feel special and not stick a ready meal in the oven but at the same time know as soon as she gets there you’ll be wiping up tears all evening.
We’ve all been in situations like these and being the food lover that I am I never want to subject myself, let alone anyone else, to a meal that isn’t tummy yummy. My advice to you here is cheat*! We all need to do it every now and then and its nothing to feel bad about. Especially with recipes like this where you can add a few extra ingredients to mask the cheat.
I stole this recipe from my Auntie years ago when I first started cooking for others, and always bring it out when I want everyone to enjoy what they’re eating but don’t have time to be in the kitchen all day. I’ve actually really come to enjoy it over the years and cook it whenever I’m fancying something rich and creamy but want minimal prep time.
So here it is … And yes you guessed it that key ingredient is a good old tin of Cream of Chicken Soup!
4 chicken legs (can substitute for chicken breast, which I do frequently)
300g mushrooms, sliced
Tin of cream of chicken soup
4tbs double cream
1/2 teaspoon curry powder
Salt and pepper to season
Whole grain mustard
- Preheat oven to 190 degrees
- Use a pastry brush to brush chicken legs with whole grain mustard and salt & pepper to season
- Sear both sides of chicken in a griddle pan on a medium to high heat (skip this step if using chicken breast)
- In a bowl mix together soup, cream, mayonnaise and curry powder
- Put seared chicken into ovenproof dish along with your mushrooms and pour sauce on top to cover
- Place dish into preheated oven and cook for one hour
- Halfway through stir the sauce and twenty minutes from the end scatter the grated cheese over the top