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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe from Ingham's. I prefer chicken breasts to use, but thigh's are listed in the ingredients. I actually use left over chicken also and this works really well and makes for an even quicker meal. Just cut out the cooking the chicken and move onto the next step. Ingredients:
4 medium round bread rolls |
2 tablespoons olive oil |
1 small brown onion, finely chopped |
100 g button mushrooms, thickly sliced |
350 g chicken thigh fillets, finely diced |
45 g cream of chicken soup mix |
300 ml light thickened cream |
Directions:
1. Preheat oven to 180ºC. Line a baking tray with baking paper. Slice the top off the bread rolls. Set aside.
2. Using a teaspoon, gently remove bread from the inside of the rolls, leaving a 2cm thick crust on base and sides. Brush inside of rolls and underside of tops with 1 tablespoon of oil.
3. Place on prepared baking tray. Bake for 5 to 10 minutes or until crisp.
4. Heat remaining oil in a non stick frying pan over a medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add chicken. Stir until well combined. Cook for 4 minutes or until just cooked.
5. Sprinkle packet of soup mix over chicken and stir until well combined. Remove pan from heat.
6. Slowly add cream and milk, stirring constantly. Return to heat and bring to the boil, stirring constantly. Reduce heat to low and simmer for 1 to 2 minutes or until sauce has thickened. Stir through parsley if using.
7. Spoon chicken mixture into prepared bread rolls. Bake for 5 minutes or until heated through. Serve.
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