Chicken dinner with Countdown

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


  • 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)


  • 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,



Review for Kiwi Mummy Blogs: Karla Goodwin ‘Bluebells Cakery, Sweet & Savoury’

I was so excited to receive a cookbook to review from Kiwi Mummy Blogs, I love food, I love baking and I love eating, win win!


This book is by Karla Goodwin and it is her second book. Her first book Bluebells Cakery Volume 1 focused on cakes, sweets and savouries, her new book Bluebells Cakery – Sweet & Savoury still has lots of mouth watering sweet treats to try along with savoury items which are perfect as snacks, finger foods and lunches.

The book was published on November 1st 2015, (wow that’s last year now!). To be honest, I hadn’t actually heard of Karla before, so it has been great to receive a book by someone I wasn’t familiar with. I like the fact that she has a couple of cafe’s,  I would definitely be looking them up next time I head up to Auckland. I have been checking out the Karla Goodwin website and doing my own research.

(The following information was provided with the book and can be found on the Random House website).


Karla Goodwin is a talented baker behind the boutique Auckland café shop Bluebells Cakery. Karla learned her craft while living in London where she worked in one of the UK’s most prestigious cupcake bakeries, Primrose Bakery.

When she returned to New Zealand in 2011, Karla started selling at La Cigale, Auckland’s French market, but soon opened her own café (in Hillsborough) which quickly grew from opening just two days a week to a seven-day a week business. Due to Bluebell’s growing popularity Karla has recently opened her second store in Eden Terrace, Auckland.

I really enjoy baking and I like recipes that are easy to follow and ones where I can enlist the help of my 3.5 ear old Little Miss. I usually stick to straight forward butter cream icing to decorate birthday cakes and making ganache hasn’t been too challenging. However, this book  has pages with explanations, baking tips and advice, for any budding baker. At the beginning of the ‘Cakes’ chapter there are several ‘How to’ pages, which I really like. The instructions and photos are clear and don’t make fancy cake decorating seem too daunting. In fact, Little Miss has already chosen her next birthday cake several times from the book. There is also a chapter of ‘Condiments’ at the end of the book.

As I looked through the book, I fell in love with the photography, by Tam West. I just wanted to make everything and make it now! In the end I settled for Mini Savoury Scones and the Apple Pies.

Mini Savoury Scones image

I made the Mini Savoury Scones first and boy were they a hit! They were super easy to make, and the recipe is really easy to follow. The ingredients are mainly things that we usually have in our fridge or in the pantry. The recipe said to include, bacon, and parmesan but there was an option to omit these and add sundried tomato and feta. I decided to add sundried tomato and feta, but I will definitely try the bacon version next time. Since they are mini, you can easily eat a couple, I enjoyed mine with some butter. But you could add some tasty relish or whatever you like really. I also couldn’t wait to sample one so I ate one straight from the oven! I ate one when they had cooled down too and it was just as good.

My parents are currently visiting from England so I had a few more taste testers in the house. My Mum loves them so much she wants to take a copy of the recipe home with her. Even my Dad really enjoyed them, and he is the biggest critic I know. Mr Happy is a fan of these savour scones and he quickly demolished several, and my hubby said he said they were really tasty. I’m thinking these scones will become a go-to snack in our house.




Apple Pies image

I love apple pie, especially the homemade variety. The photo in the book looked edible and I thought making mini versions would be a change from making a standard sized pie. Again, the recipe was relatively straight forward and I already had the ingredients at home. I made the sweet short crust pasty myself, easy if you have a food processor! But, if you don’t I’m sure the ready made pastry will be just as good. Whilst I was cooking the apple filling it smelt amazing!!!! Mmmm cinnamon and sugar…… The end result of the mini apple pies looked great, much better than I had anticipated and they tasted delish! I made them earlier in the afternoon so by the time we ate them they had cooled down. Served with some whipped cream, it made a great dessert. The recipe suggested eating them straight from the oven, so at least we know we won’t be disappointed when they have cooled down.

They also proved to be a big hit with my parents, hubby and Mr Happy and Little Miss. I did find however that making the mini pies was quite time consuming and I think you could probably adapt the recipe to make a standard pie, since I had quite a bit of the apple mixture left over. I have put it in the freezer and it wont be there for long as I’ll be making more pies again soon.

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Other treats I want to make soon……

Savoury Muffins, Doughnut Rings, Lemon and Blueberry Scones, White Chocolate and Strawberry Cake and Sprinkle Cake (Little Miss’s current request for her next birthday)

Like the sound of this book???? It retails for $50.00 and you can purchase a copy direct from the website here

You can find Bluebells Cakery on Facebook and Instagram

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NB: I was sent a copy of Bluebells Cakery Sweet & Savoury to review, and all opinions and photos taken are my own.