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Ingredientes
- 750 gm Potatoes, peeled (11/2lb)
- 2 Tbsp. Oil
- 1 med -size onion, minced
- 500 gm Leeks, washed and sliced (1lb)
- 375 gm Skinless chicken breast fillets, cut into strips (12oz)
- 250 gm Back bacon, derinded and cut into thin strips (8oz)
- 1 x 295 gram can condensed cream of chicken soup, (10.4oz)
- 150 ml Lowfat milk, (1/4 pint) Salt and freshly grnd black pepper
Direcciones
- 1. Preheat the oven to 190 C/375 F/Gas Mark 5.
- 2. Leaving the potatoes fairly large, parboil for about 10 min.
- Drain and leave to cold.
- 3. Heat 1 Tbsp. of the oil in a saucepan, add in the onion and cook gently for 2-3 min till soft. Remove from the pan.
- 4. Heat the remaining oil in the saucepan, add in the leek and cook for 3-4 min till soft, remove from the pan.
- 5. Add in the chicken to the pan and cook for 5 min till sealed.
- Add in the bacon and cook for a further 5 min till both the bacon and chicken are browned.
- 6. Add in the leeks and chicken soup to the saucepan. Gradually add in the lowfat milk stirring continuously till well blended into the soup. Pour into an ovenproof dish.
- 7. Grate the potato into a bowl, add in the cooked onion and mix well.
- Spoon on top of the chicken mix to cover completely. Place into the preheated oven and cook for 35-40 min till golden.
- NOTES : Almost a meal in itself but delicious served with steamed vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 66 | 30% |
| Total Fat 7.47g | 9% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 2mg | 1% |
| Sodium 36mg | 2% |
| Potassium 749mg | 21% |
| Total Carbs 34.28g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.25g | 4% |
| Protein 4.97g | 8% |
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