Tue, 13 October 2015
Ingredients
3 – 4 Chicken Breasts/ Chicken Legs
Good Bunch of Broccoli
2 x 295g Tins of Condensed Chicken Soup
1 Heaped Tablespoon Mayonnaise (optional)
Good Pinch Curry Powder (optional)
4 to 6 Rooster Potatoes (peeled & cooked)
Few Tablespoons Milk
1 Tablespoon Butter
Salt & Pepper
Grated Cheddar Cheese(optional)
Method
Put the chicken breasts into a saucepan of cold water.
Bring to the boil, then, simmer for 15 to 20 minutes until cooked.
Allow to cool in the water. Drain and cut into bite size pieces.
If using chicken on the bone, remove meat from the bone and cut into pieces!
The breasts may also be fried!
Put the broccoli into a pan of boiling water and par cook. Cool and cut into florets.
Preheat oven to 190°C/375°F/Gas 5.
Put the chicken pieces and broccoli into an oven proof dish.
Mix together the soup, mayonnaise and curry powder, if used.
Pour over the chicken and broccoli.
Mash the potatoes with salt and pepper, milk and butter.
Spread over the contents of the dish, sprinkle over some grated cheese if used.
Bake for 20 to 25 minutes until golden and piping hot.
Thu, 26 June 2025
Chef: Simon O'Connell
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