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Chicken and Mushroom Bake

Hi All This is my first recipe that I would like to share with you. A friend of mine gave it to me a few years back. This dish is originally from denmark

  • Total time: 70 mins

Serves: 4


  • 4 Chicken Breast Fillets ( Free Range is Best) A little Olive oil to sear Chicken Fillets
    1 Tin of Cambells Mushroom Condensed Soup ( or Baxters)
    1 small pack of flaked Almonds
    1 Double measure of any Sherry ( can use 1/2 Glass of dry white wine if you have no sherry)
    12oz of Bread Crumbs (your choice White or Brown)
    Salt and pepper to season


  1. Heat a frying pan on the ring (medium Heat) Then add The olive oil When the frying pan is hot place the chicken fillets into the frying pan and sear both sides of the chicken until the whole chicken breasts have changed colour.
  2. When you have seared the chicken breasts Place the chicken Breasts in an oven proof dish. Any will do but ive found that a square one is best.
  3. Open the tin of Condensed Mushroom soup and empty into a saucepan. Now fill the tin with cold water and add to the saucepan. Add the sherry or dry white wine and mix together.
  4. Heat the mushroom mixture on a ring until hot(do not boil )
  5. Now pour the mushroom mixture over the chicken Breasts. At this point preheat the oven to 180
  6. When the oven has heated cover the dish with foil (this helps to prevent any evaporation and keeps all the lovely flavours locked in) and place in the oven and cook for 40 Minutes.
  7. Next make sure the Chicken is cooked thouroughly. Take out of the oven and sprinkle the Bread Crumbs over the top of the dish and put back in the oven for 20 mins.
  8. Next place the flaked almonds on a baking tray and place in the oven for about 10 minutes so they turn slightly brown.
  9. Next ckeck the chicken and see that the bread crumbs have turned light brown. Take out of the oven along with the flaked almonds. Sprinkle the almonds over the cooked dish and serve immediately with freshly baked bread and salad.
  10. Enjoy your Meal.

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