375g skinless chicken breast fillets, cut into strips
250g back bacon, cut into thin strips
295g tin condensed cream of chicken soup
salt and freshly ground black pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 190 C / Gas 5.
Leaving the potatoes fairly large, parboil them for about 10 minutes. Drain and leave to cool.
Heat one spoon of the oil in a saucepan, add the onion and cook gently for 2-3 minutes, until soft. Remove from the pan and set aside.
Heat the remaining oil in the saucepan, add the leek and cook for 3-4 minutes, until soft. Remove from the pan and set aside.
Add the chicken to the pan and cook for 5 minutes, until sealed. Add the bacon and cook for another 5 minutes, until both the bacon and chicken are browned.
Add the leeks and chicken soup to the saucepan. Gradually add the milk, stirring continuously until well blended into the soup. Pour this mixture into an ovenproof dish.
Grate the potatoes into a bowl, add the cooked onion and combine. Spoon this mixture over the chicken so that it is completely covered. Place the dish in the preheated oven and cook for 35-40 minutes, until golden brown.