Wendy's Kitchen Table

All of my family just love this easy weeknight chicken bake.

INGREDIENTS
1kg chicken thigh fillets
1 tablespoon olive oil
1 brown onion, finely diced
1 tablespoon crushed garlic
220g bacon rashers, chopped
1 can cream of chicken soup
200g light sour cream
200g sliced button mushrooms
100g baby spinach
1 heaped tablespoon cornflour
½ cup frozen peas
½ cup frozen corn
Salt and pepper to taste

METHOD
Pre-heat oven to 180˚C or 160˚C fan-forced.
Heat olive oil in a frypan. Saute onion, garlic, bacon and mushroom. Cook for 2 minutes then add the thigh fillets. Brown the chicken and transfer to a baking dish.
In a bowl mix together the cornflour, sour cream and chicken soup and pour over the top of chicken.
Bake for 30 minutes uncovered. Add the peas and corn and cook for a further 10 minutes. Stir through the baby spinach just before serving.
Serve with brown rice or mashed potato.