I tried this last year on the boat and will be doing so again next week
Serves 4
4 cubed chicken breasts
1 pack of smoked lardons
2 sliced leeks
2 chopped cloves of garlic
2 tins of Condensed mushroom soup
Water
Seal the chicken in a pan with a little oil, add the leeks and garlic and cook for a few minutes until the leeks start to soften, add the lardons and continue cooking for a couple of minutes. Drain excess fat from the pan and add 2 tins of condensed mushroom soup then fill one of the empty soup tins with water and pour in, stir until you have an even consistency and heat for a further 10 minutes or until bubbling hot.
We serve it with rice
Also if you have left overs this makes a great pie filling