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Serves 4
INGREDIENTS:
2 cups condensed cream of mushroom soup
2 cups half and half cream
1 red onion, diced
4 carrots, sliced
4 celery sticks, sliced
4 large potatoes, peeled and diced
2 cups button mushrooms
1 clove elephant garlic, crushed
1 tbsp. black pepper
2 tsp. salt
1 tbsp. parsley
4 cups skinless and boneless chicken breasts, cut into 1/2 inch cubes
METHOD:
Preheat oven to 400 F (200 C). Mix cream of mushrooms soup with the cream until smooth. Liquidize if needed in a blender.
Add red onion, carrots, celery sticks, potatoes, button mushrooms and chicken cubes. Mix well.
Add garlic, black pepper, salt and parsley. Stir well. Pour chicken mixture into an ovenproof dish. Place in the middle of the oven and cook for 1 hour until golden and bubbling. Serve hot with a side salad and lots of hot buttered bread rolls.
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