Cheese and Leek Chicken

I found this recipe in an Australian weekly magazine about 15 years ago. It is simple and tasty.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  kg skinless chicken piece
• 1  packet  cheese and leek soup
• 2  tablespoons  oil or 2  tablespoons butter or 2  tablespoons margarine
• 125  g  sliced mushrooms
• 1 1⁄2 cups milk
• 1⁄2 cup  sliced celery

Directions

1. Roll the chicken pieces in the dry soup.
2. Heat oil or butter in a frying pan and fry coated chicken till golden brown.
3. Place chicken in a casserole dish.
4. Put leftover soup into a small pot and add milk, celery and mushrooms.
5. Bring to the boil and stir till thickens.
6. Add more milk if necessary.
7. Pour over chicken, cover and put in a preheated moderate oven for about 1 hour or till tender.
8. I serve spiral noodles and a tossed salad.