• 4 bacon slices, chopped into chunks
  • 3 diced chicken breast, without skin
  • 1/2 container of minced mushrooms of 227 g
  • 1/2 minced leek
  • 1 can of 284 ml of condensed mushrooms cream
LeeksFind our bag in yourlocal grocery store


  • In a large casserole, cook bacon for 4 to 5 minutes, until it gets crispy. Drain with paper towels while being careful to keep 15 ml (1 tablespoon) of bacon fats in the casserole.
  • In the same casserole, cook diced chicken for 3 to 4 minutes.
  • Add mushrooms and leek. Continue cooking for 6 to 8 minutes while stirring from time to time, until chicken flesh lose its pink color
  • Set again bacon in the casserole and add mushrooms cream and milk. Stir. Bring to a boil, then let simmer for 5 to 8 minutes at low heat. Pepper.

Chef's notes