Ingredients

2 chicken breasts, skinned, boned, cooked and shredded

4 large baking potatoes

2 tsp oil

250g button mushrooms, thickly sliced

1 tsp cornflour

150ml milk

handful chopped parsley

Method

Preheat the oven to 220 degrees

Prod the potatoes with a fork and bake for 1 hour.

Meanwhile, heat the oil in a pan and fry the mushrooms until golden.

Stir in the cornflour, gradually add 100ml milk stirring constantly and simmer to thicken the sauce.

Season and stir in the chicken and parsley and warm through.

Cut a cross of each of the potatoes and push to open up that potatoes.

Pour the chicken and mushroom sauce over the potaotes and serve.

Cooks Comments and Tips

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