Quick Chicken & Mushroom Bake

This simple yet versatile dish goes well with pasta, rice, potatoes or bread so why not cook enough for 2 days and serve with a different side to add variety.



For 4 people as a main meal

400-450g of any boneless chicken or turkey pieces

1 tin of condensed Cream of Mushroom soup

200ml water

2 cups of chopped mushrooms or 2 cups of frozen peas


  1. Preheat oven to 400°F / 200°C /Gas mark 6.
  2. Place the chicken into a baking dish.
  3. Add the chopped mushrooms or peas.
  4. Mix the condensed soup and water together in a bowl.
  5. Pour the soup & water mix over the chicken & vegetables.
  6. Cover with a lid or tin foil and bake in the preheated oven for approx 30-40 minutes until chicken is cooked (if using whole chicken fillets increase cooking time to 50-60 minutes).
  7. Serve with cooked rice, pasta, baked potato or bread.
  8. Leftovers should be stored in the fridge (once cooled) and will keep for 2 days.
  9. Reheat individual portions in a microwave.
  • A good source of protein which is needed for growth and repair of muscle.
  • Mushrooms are a source of selenium, needed for fighting off infections; niacin and riboflavin, which are important for energy metabolism.
  • Frozen peas are a source of vitamins A & C – both essential for immune function; folate, and iron - vital for growth and development. 
  • Serve with wholemeal pasta, brown rice or wholemeal bread to increase fibre intake. This can help with digestion and reduce the risk of constipation.
  • Serve on it own for a light meal.
  • To save energy bake 1 potato per person in the oven at the same time.
  • Serve with vegetables to add bulk to the dish and increase nutrient content.