Baked Sour Cream Chicken
Ingredients
2lb chicken thigh fillets
1 tablespoon olive oil
1 onion, finely diced
1 tablespoon crushed garlic
1 can cream of chicken soup
(7oz) 200g light sour cream
200g (7oz) sliced button mushrooms
100g (3.5oz) baby spinach
1 heaped, tablespoon cornflour
1/2 cup frozen peas (or other veggies)
1/2 cup frozen corn (or other veggies)
Salt and pepper to taste
2-3c cooked rice for serving
Instructions
Pre-heat oven to 360F. Heat olive oil in a frypan. Saute onions, garlic, and mushrooms for about 5 mins, then add the meat. Brown the meat for 2-3 mins and transfer to a baking dish. In a bowl mix together the cornflour, sour cream, corn, peas (or other veggies) and chicken soup and pour over the top of chicken.
Bake for 30-40 minutes uncovered. Stir through the baby spinach just before serving. Serve with rice or mashed potato.