$10.00 “Chicken Ala Jan”


My mate Jan (Jan is actually referred to as ‘Jamm’ in our house) can cook, she’s pretty much good at everything she does, so it’s unsurprising that she’s a gun in the kitchen.  Jan gave me the recipe a few years ago, and let me tell you – it was a HUGE HIT in our house.  The sauce is just full of flavour, that chicken, cream, leek, paprika and white wine combination is just heaven.  I have altered Jan’s the recipe slightly but it’s pretty close.  You can serve with rice, you can serve with baked potatoes, mash potatoes, greens or if you are a pasta lovin’ family, then you can serve with your favourite pasta.  It also helps stretch the dish a little further if you have a few extras over for dinner.

If you make this to freeze, don’t add the cream.  When its defrosted – add it in then.  This is very cheap, and I promise super easy.  You can use your slow cooker (I do) your thermie, or you can make it onto of the stove or in it.  It doesn’t matter, the key is to slow cook it on low heat.



1 leek (sliced finely)

500g chicken

1 can of cream of chicken soup

1 can of whole champignons (the home brand is quite good)

1 (generous) cup of dry white wine

1 teaspoon of sweet paprika

2 teaspoons of minced garlic

Salt and pepper to taste

2 cups of pasta (I’m using penne in this dish)

1 cup of pouring cream



Throw everything (bar the cream) into the pot/ slow cooker/ thermie jug and cook on low for 4-6 hours.  Add the cream 15 minutes before serving.


It’s that easy.



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Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at www.jesssteeldiaries.com.au and cook something amazing from her other site www.mrsmealplanner.com