Chicken & Crispy Potato Hotpot
Serves 4
Points per serving: 5½
450g potatoes, peeled weight
350g cooked chicken
1 green pepper
100g mushrooms
100g carrots, peeled weight
2 x 300g tins Campbells 99% fat free chicken soup
1 tsp mixed dried herbs
1 tbsp olive oil
paprika
Thinly slice the potatoes, place in lightly salted water,
bring to the boil and simmer gently for 15 mins. Drain well.
Preheat oven to Gas 5/190ºC/375°F. Cut chicken into
bite sized pieces and dice the pepper. Slice the carrots and mushrooms.
Place all the veg, except the potato, into an ovenproof dish
with the chicken. Mix the soup with 1 can of water and the herbs and pour
over the chicken and veg.
Scatter the potatoes over the surface, brush with the oil,
sprinkle with paprika and bake for 2 hours. Serve.
No comments:
Post a Comment