|Chicken Supreme : with black pepper added by me!|
Be careful with salt, as the soup can be quite salty already.
That left us with half a chicken looking for a job to do. Our normal use for half a roast chicken is to curry it, but we had a tin of condensed mushroom soup in the cupboard - which just yelled "Chicken Supreme" at me.
Because we'd had roast potatoes the day before, that rendered potatoes off the list, so we went with just plain white rice as an accompaniment. I'd been looking forward to it for days, and my keen anticipation was very well rewarded as it was delicious!
It was hubby's day to cook, and here's how he did it :
CHICKEN SUPREME (serves 3)
an onion, diced fine
a clove of garlic, chopped fine
small can of sweetcorn
1 can of condensed cream of mushroom soup
half a cooked roast chicken, taken from the bone and diced
3-4 sprigs of parsley, chopped fine
1. Heat the oil in a frying pan and fry the onion & garlic gently until soft and just beginning to colour.
2. Add the soup, water, sweetcorn and a splash of worcestershire sauce and mix well to combine. Once up to temperature,
3. Add the chicken and mix through gently, so as not to encourage the pieces to break up. Allow the chicken to heat through.
4. To serve, stir through half the parsley and sprinkle the remaining half over.
Serve with : carrots & white rice.