I was very excited to be asked if I wanted to make dinner to celebrate Countdown’s Price Lockdown. The challenge was to create a meal I hadn’t made before, or something I had always wanted to try, or my twist on a classic. I just had to make sure the recipe included chicken.
I was sent a voucher for Countdown to purchase my ingredients for my chicken dinner. Being a Mum to two young children I understand the challenges of feeding them something they will eat AND enjoy, plus doing it affordably. I purchased a number of items that had Countdown’s Price Lockdown logo for my chicken meal, meaning I got a great deal to feed the whole family.
As a child one meal I used to really enjoy was when my Mum cooked chicken with tomato soup, and with the weather getting colder it seemed a great opportunity to make it for my family and it was something I hadn’t made before.
Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
- 750g free range chicken breast (skinless, boneless)
- 1 onion
- 2 stalks of celery
- 2 carrots, (peeled)
- 1 cauliflower
- 1 broccoli
- 1 teapoon Homebrand minced Garlic
- 2 tablespoons of Homebrand Olive oil
- 1 can of Homebrand condensed Tomato soup
- 1kg bag of Homebrand long grain rice
- 1 loaf of Tiger bread (to serve)
Method
- Preheat oven to 150-180, depending on your oven.
- Prepare vegetables, I grated the carrot and chopped it quite small, I also cut the celery in half length ways and cut small. I find for my children they are more likely to eat them and it makes cooking them easier. Chop onion.
- Put the Olive oil in a frying pan, add the garlic, onion, carrot and celery. Fry until the onion is beginning to brown.
- Cut the chicken into bite sized pieces and then add to the frying pan with the vegetables when the onion has started to brown.
- Cook the chicken until all the pinkness has gone and you can just see white meat, remove from the heat and add everything from the frying pan into a dish which is oven safe and has a lid.
- Open the can of condensed soup and add to the warm frying pan, keep the pan on a low heat. Using the can fill it with cold water and add this to the frying pan also. Stir to combine. Once the soup and water are combined, add the soup mix to the dish with the chicken and vegetable. Stir to combine, place the lid on the dish and put it in the oven for about 20-30 minutes. I checked on mine after 20 minutes, gave it a stir and cooked for a further 10 minutes.
- Once all the soup is combined with the water add the liquid into the dish with the chicken and vegetables. Stir to combine, add the lid to the dish and put in the oven.
- Whilst the chicken was in the oven, I prepared my broccoli and cauliflower to serve with the dinner. I heated some water in a pan and placed the vegetables in the steamer pan. I also cooked my rice in my rice cooker.
- Whilst the vegetables and rice were cooking, I sliced the tiger loaf bread and buttered the slices, I thought the bread would be a good to mop up the left over sauce.
- Once everything is ready, serve up and tuck in.
This chicken dinner was a HUGE hit, we all really enjoyed it. After talking to my Mum about it she mentioned that she has also added mushrooms into it, but I know my children wouldn’t really appreciate that. Something to remember for the future though.
You could also have this meal with pasta or potatoes instead of rice if you wanted too. I chose to serve broccoli and cauliflower as my children both really like them.
If you go on to make this delicious chicken dinner, I would love to hear your thoughts,
Stacey.
craftyorganisedme 