Broccoli and chicken, potato bake

To commemorate my failed vegan trial, here is my first meal back in my ‘normal’ routine.

This recipe is a classic for me because it ticks all the right boxes; it’s filling and comforting, available on a budget and keeps in the fridge or freezer with no problems.  It is colourful and takes 20 minutes to prepare and cook.  What more could you ask for?

It’s always a hit and regularly requested at home, it’s plain enough for children to enjoy but can easily be spiced up for the adults.

To make it I use 3 large potoatoes, 2 carrots, broccoli, sweetcorn, mushrooms, sweetcorn,peas and Batchelors soup: chicken and white wine.  Fry or oven cook the chicken, slice and boil the potatoes and carrots until they are soft.  Then pour all the ingredients into a big bowl and mix in one or 2 cans of soup and until everything is covered. Put in an oven safe dish and heat on medium for 10 minutes to heat to blend the flavours.  Add breadcrumbs drizzled in oil to the top to create a crunchy topping.

Enjoy!

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