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    Chicken & mushroom garlic bread topper

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    Chicken & mushroom garlic bread topper

    This quick and easy lunch or light supper recipe can be on the table in just 20 minutes.

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4

    Ingredients

    1 tbsp essential Waitrose Vegetable Oil
    380g pack essential Waitrose British Chicken Mini Breast Fillets
    300g pack essential Waitrose Cup Mushrooms, quartered
    400g can essential Waitrose Cream of Mushroom Soup
    ½ x 25g pack chives, chopped
    8 frozen essential Waitrose Garlic Slices

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a frying pan and fry the chicken and mushrooms for 5 minutes (until the chicken is cooked through with no pink meat). Add the soup and simmer, covered for 5 minutes. Remove the lid and cook for a further 5 minutes. Stir in the chives.

    2.Meanwhile, place the garlic slices on a baking tray and bake for 8–10 minutes. Serve them topped with the chicken.

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