Having all been struck down with a horrible tummy bug, I've done absolutely no cooking this week - the best we've managed is mashed potato or boiled white rice with plain chicken, so certainly nothing inspiring enough to blog about ! Hopefully, I'll catch up over the weekend but in the meantime, here's a warming and economical recipe that Campbell's sent over using their soup. Having tried using their tomato soup in cooking before, I can tell you it works really well - you might like to check out my recipes for Cheesy Spicy Sausage Surprise (using only ingredients from their Capsule Cupboard) and Goat's Cheese & Chorizo Pasta Bake.
CHICKEN, BACON AND BRIE BAKE
Tender chicken breasts and broccoli with a creamy bacon sauce packed full of flavour - sure to become a family favourite.
Preparation time: 15 minutes
Cooking time: 40-45 minutes
1 tbsp olive oil
25g (1oz) unsalted butter
4 skinless chicken breasts, cut into chunks
4 rashers rindless smoked back bacon, chopped
small handful of fresh thyme leaves
225g (8oz) brie, thinly sliced
1 can Campbell's Condensed Cream of Chicken Soup
200ml (7fl oz) milk
1 head broccoli, trimmed and cut into small florets
25g (1oz) fresh white breadcrumbs
1 Preheat the oven to 200°C/fan oven 180°C/Gas mark 6. Heat the oil in a large frying pan and add the butter and cook until gently foaming. Cook the chicken, bacon and half the thyme for 5-6 minutes until lightly browned. Stir in the soup, milk and half the brie and cook for 2-3 minutes stirring until the sauce is creamy and the cheese has melted. Pour into an ovenproof dish.
2 Cook the broccoli in a pan of lightly salted boiling water for 4 minutes. Drain well and scatter over the chicken. Pour over the soup sauce and arrange the remaining brie over the top. Mix the remaining thyme with the breadcrumbs and scatter over the brie. Bake for 25-30 minutes until crisp and golden.
Use your favourite selection of cheeses. For mild sauces use Dolcelatte or mild cheddar. For a full flavoured sauce use 150g (5oz) Stilton.
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