Ange's Easy Slow Cooker Chicken & Mushroom Casserole

Makes approximately 3-4 portions,

Ingredients

• 2 Tins of Mushroom Soup

• 3 Large Chicken Breasts

• Half pack of Chestnut Mushrooms

• Frylight/1 cal spray

Method

Set your slow cooker away on high and add the mushroom soup.

Spray a frying pan with enough oil to stop food sticking and heat on high heat.

Add the Chicken and brown for a couple of minutes making sure the meat is well sealed.

Add the chicken to the slow cooker.

Add the mushrooms to the frying pan and fry for a couple of minutes before adding to the slow cooker.

Leave the slow cooker on high for about 15-20 mins and then turn to low for around 3-4 hours.

Once portioned out can be eaten, refrigerated or frozen. Great for week night dinners with some frozen veg and microwave rice if you're in a hurry or with some roast potatoes if you have a little more time.