Recipes, Savoury

Chicken and Tomato Bake

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cornflake chicken casserole thing, trust us, its delicious.

Chicken and Tomato Bake Serves: 4

Hey everyone, Mark here, posting a quick Chicken and Tomato Bake recipe that’s absolutely delicious and a little bit different. This is a recipe from my mum and it’s still one of my favourite quick dishes to make and eat. This is a saucy chicken dish is quite different to our Hunters Chicken recipe; chicken fillet, smothered in a basil-infused tomato sauce, topped with cornflakes and a light sprinkle of cheese and then baked until golden and delicious. Let’s crack on!

Ingredients

  • 2-3 Large Chicken breasts diced nice and chunky
  • 2 400g tins of cream of tomato soup
  • 1 – 2 tsp Dry Basil
  • A few handfuls of Cornflakes – enough to cover the top of your casserole
  • Some nice strong cheddar cheese, again, enough to cover your casserole
  • Salt and Pepper

Method

  1. Pour your tins of soup into a large bowl and season with Basil
  2. Dice the chicken in case you haven’t already
  3. Place diced chicken in your casserole dish and season it generously with salt and pepper.
  4. Pour over the soup mixture
  5.  Optional step: Marinate for at least 30 minutes
  6. Cover with foil and bake for 30 minutes at 200°C
  7. Remove from oven and top with a good thick layer of cornflakes, top the cornflakes with your cheddar cheese.
  8. Return to the oven uncovered for a further 20 minutes or until the cheese has gone golden brown and chicken is cooked through
  9. Remove from oven and allow to sit for 10 to 15 minutes before serving.

Tips

  • Before topping with cornflakes, put a layer of mozzarella on, then the cornflakes THEN the cheddar and then…finally…a sprinkle of parmesan. Oh my. Cheese-tastic!
  • Try this with white fish instead of chicken. Just as yummy and how it was originally created!
  • If you’re using a fan-forced oven, you may need to reduce the cooking times by 5 minutes or so.
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