Here is my husband’s recipe for his “Better Chicken Delight” dish. If I haven’t got anything out for dinner, or if it’s his turn to cook, this is his specialty – and it goes down a treat with our two teenage boys!! The only photo I could get was after it had been attacked by them – sorry but no photo of Paul making it, he refused!
1 x hot Tegel ready cooked chicken
1 x 420g tin buttered mushrooms in sauce
1 cup of cream
1/2 cup milk
2 teaspoons of curry powder
1 packet of chicken soup mix
250g fresh mushrooms, sliced
1 cup of frozen peas or frozen corn, or a mixture of both
Salt and pepper
Preheat oven to 180 C.
Take the chicken off the bone, discard bones (or use for stock another time).
Put chicken flesh into a casserole dish and arrange tin of mushrooms on top
In a bowl whisk together the cream, milk, curry powder, and soup mix. Add sliced mushrooms and frozen peas/corn, stir gently, then pour over chicken.
Top with a sprinkle of salt and a good grinding of pepper. (Cheese can be added on the top at this stage if desired).
Bake for 30 minutes.
Serve with a side salad and a specialty bread
Serves 4 x hungry persons
