850ml Water 1 packet Knorrs mushroom soup ½ kg cubed chicken fillet 1 tin creamstyle sweetcorn 1 teaspoon salt group black pepper to taste crushed garlic .5 teaspoon fine red chillies 75g butter/margarine 1 teaspoon olive oil
Boil water and empty mushroom soup in large pot. Heat olive oil and butter in a pan, adding 1 teaspoon crushed garlic to sautè lightly until golden brown. add chicken cubes and sprinkle salt, pepper and chillies over, remove from heat while chicken is soft and white after about 5 minutes. Add chicken pieces and sweetcorn to mushroom soup, add 1 teaspoon crushed garlic. a dash of lemon juice and salt and pepper to taste (extra fine chilli to taste if required). Allow to simmer for 10 minutes and serve with croutons or garlic rolls.