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Composition My Smokey Bacon Bake 😉:

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

My Smokey Bacon Bake 😉 step by step:

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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