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Composition - My Smokey Bacon Bake 😉:

1. Require 2 tbsp of olive oil
2. Require 380 grams mushrooms chopped
3. You need 10 slice Smokey Bacon
4. Make ready 3 Chicken breast fillets
5. Prepare 2 cans of Cream of Chicken soup
6. Make ready to taste salt (optional)
7. Give 1/2 tsp of Black Pepper
8. Require 14 - small frozen florets of broccoli
9. Require 1 - vegetable stock cube
10. Require 500 grams - baby plum tomatoes
11. Give 250 grams of Grated Mild Cheese

My Smokey Bacon Bake 😉 how to cook:

1. Chop mushrooms, cut rind and fatty bits off the bacon and cut up bacon, chicken into 1 inch pieces. Rinse pasta in cold water first then cover with water and boil pasta.
2. While the pasta is cooking, in a large fry pan put in olive oil and heat. Add chicken, bacon fry for 5 mins then add mushrooms and mix all together and fry for another 5 minutes.
3. While the the mixture is frying, cut in half baby tomatoes, add to the fry pan and fry for 2-3 minutes
4. Drain off pasta and heat up soup and pour it in the pasta, stir in then add the chicken mixture, juice too to the pasta. Bring to the boil and simmer for a few minutes.
5. Add the veg stock cube and florets of broccoli, and stir in. Simmer for 5 mins.
6. Transfer it in an oven dish, level it all and sprinkle pepper all over the top and then sprinkle grated cheese all over the top, covering all
7. Pop in the oven, on gas 5 or 150°C for 20 minutes until all warmed through and cheese is melted on top all crisp.
8. Serve with some extra veg on the side or Corn on the Cob.

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