Preheat oven to 180° and have an oven baking tray ready
15 portions of mixed leg and thigh chicken pieces
1 x pkt Royco Garlic & Herb Potato bake mixed with 400 ml cold milk.
Add 1/2 cup fresh cream. Mix together well with a whisk.
1 tsp dried parsley
Season chicken pieces with salt, black pepper, aromat and paprika spice.
Place in baking tray.
Add potato bake mixture and a sprinkle of dried parsley.
Bake for 30 minutes covered with tin foil.
Remove foil and bake further for an additional 30 minutes.
Serve with brown rice and vegetables.
**Note you may prefer to use 1 can cream of mushroom soup instead of the potato bake mix.
I didn’t have, so I went with the potato bake mixture. Enjoy😙😙
Credit: Terri Miller
Prepared, tried and tested by: Gail Haselsteiner
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