Cheesy Chicken and Mushroom Bake

Ingredients

• Whole chicken, cooked (I like to use a slow cooker to keep it moist)
• One large onion, finely chopped
• 2 cloves of garlic, finely chopped or grated
• 1 pack of mushrooms (chestnut or white) sliced
• Oil for frying
• A tin of chicken or mushroom condensed soup (I use Campbell’s)
• 1 tablespoon of mayonnaise
• Juice of a lemon
• Salt and black pepper for seasoning
• Grated mature cheddar cheese
• Parmesan cheese
• 3 packets of plain crisps, crushed

Method

• Preheat the oven to 180C
• Remove the cooked chicken meat from the carcass, roughly chop and put in a large mixing bowl.
• In a little oil, fry the onion until soft and add the mushrooms, garlic, and fry for another five minutes.
• Add the onion and mushroom mixture to the chicken; add the tin of soup, mayonnaise, lemon juice and salt, pepper to taste, and mix thoroughly.
• Put the mixture into an ovenproof dish, spreading it out evenly.
• Grate the parmesan and combine with the grated cheddar and crushed crisps, sprinkle the cheese and crisps over the chicken and bake for 30 – 40 minutes until golden brown.

Serve with seasonal vegetables and a potato side of your choice.