Chicken and Leek Bake

Chicken & Leek Bake - Serves | 4

Ingredients

Fry Light

2 leeks, sliced

2 sticks celery, sliced

4 skinless, boneless chicken breasts, cubed

295g can Campbell's Condensed 99% Fat Free Chicken Soup (7½ Syns)

50g (2oz) fresh breadcrumbs (10 Syns)

85g (3oz) reduced fat cheddar, grated**

Method

1. Pre-heat oven to 190ºC (350ºF, Gas 5). Meanwhile, heat a frying pan sprayed with Fry Light and stir-fry the leeks and celery for 5 minutes. Add the chicken and stir-fry for 5 minutes.

2. Stir in the soup and transfer to a 1.5lt (2½pt) oven-proof dish.

3. Top with the breadcrumbs and cheese and bake for 30 minutes.

4. Serve with fresh vegetables or salad.