FORMER teacher and mother of two, Penny Mills from Glen Hurd has a lip-licking dish to satisfy your taste buds, she calls cowboy chicken and says she loves cooking it for her family.
She found the recipe in a recipe book, and gave it a try.
“I decided to try it because it was easy and quick,” said Mills.
She added ingredients like potatoes, sliced carrots and finely diced butternut to the original recipe to give it a personal touch.
Her sons relish the dish.
“My boys love it and my husband, who is a veggie lover, also enjoys it,” she said.
6 chicken pieces
1x410g can baked beans
1x410g can tomato and onion mix
1 packet of brown onion soup
Arrange the chicken pieces in a casserole dish (add the vegetables at this stage).
Sprinkle half the soup powder over the chicken and vegetables.
Pour over the tomato and onion mix followed by the baked beans.
Sprinkle with the remaining soup powder.
Bake at 180ºC for an hour.
Remove from the oven and stir well to mix the sauce.
Return to the oven and bake for a further 30 min or until tender.
Serve with rice, green peas or salad.