This is a fantastic super easy chicken recipe that uses tinned soup for the sauce. It is adapted from Kim McCosker’s 4 Ingredients: The Easiest One Pot Cookbook Ever.

Serves 4.

Ingredients.

1. 2 cups cooked, shredded chicken (I used uncooked chicken thighs which I cooked first)

2. 420 gram tin condensed cream of chicken soup (any chicken soup actually works, if it’s not condensed it will be a slightly runnier sauce)

3. 1 cup (100 grams) grated cheddar cheese

4. 1 cup (50 grams) Panko breadcrumbs (any breadcrumbs will do, but panko give a crunchier taste.)

Method.

1. Preheat the oven to 180C.

2. Place cooked chicken into a 22 cm baking dish.

3. Spoon the soup evenly over the chicken. Hopefully the tin should have a ring pull to open it. I use a plastic hook with a slot on the end that I bought from RNIB, but you can buy ring pull openers generally online.

4. Mix the grated cheese and breadcrumbs together in a bowl and sprinkle on top of the chicken.

5. Bake for 40 minutes until golden and crispy on the top.

6. I recommend serving this with a green salad or vegetables of your choice.