Chicken with Crunchy Sage Crust

I thought I'd play along with Frog, Goose and Bear today and share an Easy Peasy Dinner with you. Last week I cooked Chicken with Crunchy Sage Crust for Miss 11's birthday dinner, it tastes delicious and is definitely easy!

Ingredients
1 tablespoon olive oil
500g chicken thigh fillets, chopped
2 bacon rashers, chopped
400g button mushrooms, halved
1/2 teaspoon ground nutmeg
420g can condensed cream of chicken soup
Steamed vegetables, to serve

Crunchy sage crust
50g butter, chopped
1 onion, finely chopped
8 slices stale white bread, torn into small pieces
1 tablespoon dried sage leaves

1. Heat olive oil in a saucepan. Add chicken in two batches. Cook, stirring occasionally, until browned. Remove.
2. Add bacon to same pan. Cook, stirring, until crisp. Return chicken to pan with mushroom, nutmeg and undiluted soup. Mix. Bring to boil. Simmer, uncovered stirring occasionally, for 15 minutes, or until mixture begins to thicken. Transfer to an ovenproof dish (12 cup capacity).
3. Meanwhile, to make sage crust, melt butter in a large frying pan. Add onion. Cook, stirring, until soft. Add remaining ingredients. Stir to coat bread in onion mixture. Sprinkle mixture over chicken.
4. Cook in a moderate oven (180 degrees) for about 30 minutes, or until crust is golden and crunchy.
5. Serve with steamed vegetables or roasted.

I hope you've all had a great Wednesday. My little Miss 6 is feeling better (thank you for all the well wishes:)) although she's still a bit blocked up at the moment so I've given her another pillow to prop her up and some eucalyptus on her chest and hankie, to help her breath. Hopefully the cold is gone soon, school holidays is in another week!

See you tomorrow:)