Harry’s Chicken Casserole

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  • 8 chicken legs
  • 6 rashers streaky bacon, chopped
  • 4 shallots, peeled and chopped
  • 2 teaspoon chopped marjoram
  • 1 can cream of chicken soup
  • 2 tablespoons dry sherry
  • 1 cup cream
  • 2 cups button mushrooms



Preheat oven to 180 C. Heat a little oil in a frypan and brown chicken legs, remove and place in
baking dish. Add bacon, shallots and mushrooms to the pan and sauté
or 2-3 minutes until onion is tender, add to the chicken along with marjoram.
Whisk together cream, soup and sherry and pour over chicken. Cook uncovered
for 30 minutes.


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