- 1 1/2 kg chicken, chopped
- 1 carrot, sliced vertically in half
- 2 bay leaves
- 60g butter
- 1 large onion
- 1 1/2 cups chopped celery
- 1 capsicum, finely chopped
- 250g mushrooms, sliced
- 1 tin (500g) cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon cornflour
- salt and pepper
- 1/2 cup cream
1. Steam chicken by placing it in a saucepan of water with salt, bay leaves and carrot until cooked.
2. Heat butter in a frypan and add the vegetables. Cook over low heat until soft. Remove and set aside. Add to the pan the soup and stock mixed with the cornflour. Mix well.
3. Re-add the vegetables, sliced chicken, and cream.
- 1 carrot, sliced vertically in half - 2 bay leaves
- 60g butter
- 1 large onion
- 1 1/2 cups chopped celery
- 1 capsicum, finely chopped
- 250g mushrooms, sliced
- 1 tin (500g) cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon cornflour
- salt and pepper
- 1/2 cup cream
1. Steam chicken by placing it in a saucepan of water with salt, bay leaves and carrot until cooked.
2. Heat butter in a frypan and add the vegetables. Cook over low heat until soft. Remove and set aside. Add to the pan the soup and stock mixed with the cornflour. Mix well.
3. Re-add the vegetables, sliced chicken, and cream.
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