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Savoury Cream Potato & Bacon Bake (I am not great at naming things).
Ingredients:
1 can of Campbell’s Cream of Chicken Soup.
300ml of Thickened Cream
4 medium potatoes
6 to 8 short cut bacon rashers
1 leek
2 large brown onions (Spanish onions would be great)
6 to 8 mushrooms (any variety will do)
Method:
I’ve sliced the potatoes thin & put the SC (I have a Black quilted Kmart SC and I’m told it cooks a bit hot) on high and the timer on for 3 hours but I’ll turn it on low after that and any extra time will be gauged then.
I want a thick sauce but lots of it so if it’s thin I’ll add a Continental simmer sauce packet of Creamy Chicken and if the sauce looks like it’s drying out I will add another 300ml of cream – so I’ve planned for either eventuality.
Will upload pics at finish time!!
Will do this dish again if it works with 1kg of chicken breast instead of potato – I love this dish (if it works) either way but I’m using the potato tonight because it’s cheaper than chicken and I’m trying to get my sauce right.
My best girl doesn’t eat mushrooms (allergy) so if I ever cook this for her, I’ve decided to use cauliflower instead of mushrooms in that scenario.
Edit:-Took the lid off for the last 30 minutes & served with boiled rice (Basmati) and its perfection!! I couldn’t be happier with how it turned out.
CREAMY CHICKEN,BACON AND CAULIFLOWER WITH PASTA
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