(Rated 4.7 out of 5 based on 9 ratings)

Brides chicken

by - https://thebatchlady.com/r/3155/

This recipe has been about for years; there are lots of different versions of it. A great friend Sarah-Jane made it for me once and I now make it every few weeks. It’s called brides chicken as it was often given to new brides by their mothers as an easy dish to make for new husbands. This is a great one to feed the whole family, it’s best described as a warm Coronation Chicken.

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • Cooked Chicken
    3 breasts
  • Chopped Broccoli
    1 head
  • Condensed soup. Chicken or Mushroom
    2 cans (800 g)
  • Lemon Juice
    2 tsp
  • Curry Powder
    2 tsp
  • Button Mushrooms
    3 cups (210 g)
  • Mayonnaise
    1 cup (230 g)


  1. Cook the chicken breasts in a foil parcel on a tray in the oven (approx. 30 min 180ºc).

  2. While the chicken is cooking gently boil the broccoli until about ½ done, then drain the water.

  3. Once the chicken is cooked, quickly shred it whilst still hot.

  4. In a large bowl add the condensed soup, lemon juice, mayonnaise, curry powder, broccoli and button mushrooms and mix gently.

  5. Next stir the chicken into the pot.

  6. Ready for the Freezer

    Simply portion out the mixture into labelled sealed freezer bags. Flatten bags to ensure you can stack them in your freezer.

  7. Ready to Eat

    Simply remove from freezer and defrost overnight in fridge.

    Once defrosted heat in saucepan on the hob, in the microwave or if plenty of time put it in a dish and heat in oven with grated cheese on top.

    Cook until piping hot, serve with rice or new potatoes.


  1. Has anyone substituted the Mayonnaise in this recipe? I like the idea of this freezable meal but the calorie count is just too high to justify.
    Any suggestions on lightening this up?

    1. Hi Peggy, you could substitute the mayonnaise for something like phillidelphia light or quark (if you like quark) as they will add a creaminess and are not strong flavours. If not thick enough you could add cornflour 1tsp at a time to make the sauce thicker as desired.

  2. Does this taste very mayonnaise like? We don’t like Mayo in this house but would love to give the 1 hour chicken meals a go. Thanks 😊

  3. Just made this, was a real hit! Had it with a few chips but daughter wants the rest tomorrow with pasta!

  4. I made this last time with out the mushrooms as i am allergic to them, can anyone suggest anything as an alternative? Or should i just leave them out next time again. Thanks.

    1. I would just leave them out and you could possibly add something like a can of drained sweetcorn! Hope that helps!

  5. Just made and eaten this, it was delicious. Left out the mayonaise and it was so good without it. Didn’t know what to serve with it, but we decided on roast potatoes and they went together so nicely. I’ll deffo batch a load of this as its versatile and would be lovely with pasta and mash too

  6. Winner every time with very generous portion sizes. Made as part of the 10 chicken dinners in an hour it’s every bit as good from fresh as it is frozen. Left overs are fab in a sandwich or could be popped into any puff pastry for a handy lunch solution.

    1. Thank you Debbie, oh love the idea of leftovers in puff pastry, might have to give that one a go!

  7. Really enjoyed this. I added pasta to the ingredients and turned it into the Divine Chicken. I got 5 portions out of the ingredients for 4. Generous size for 4. Even the hubby liked it 🤣

  8. Could it be made with normal soup rather than condensed? We need gluten free and can’t find gluten free condensed soup. Presumably might need a thickener?

    1. yes, you would need to thicken the soup, as making it wioth non condensed soup makes the sauce to runny.

  9. Hi sorry to sound thick all this new to me! Do you cook the Brides chicken or have it cold?

    Wondering can I cook it altogether then freeze it?

    You have changed my life and saved me so much money just shop for what I need! And time I now have lots more time!

    1. Hi Shona,
      you cook the chicken then shreed, then all other ingredients are added cold, then freeze. cook it as one whole dish once ready to eat. does that make sense.

  10. This recipe was really nice my husband was happy- I seen on a diff cooking show to shred chicken just use the paddle in your mixer and it separates it out

    Would love if you did some low fat batch cooking – I can only have a small amount of fat per day, due to pancreas problems so hard to keep coming up with new ideas

    1. Oh good! Yes thats a great tip also. My healthy cookbook has loads of low fat recipes if you are looking for them, the recipes are so yummy! My healthy book is available on the website shop if you fancy it. Hope that helps!

  11. Absolute success, I could not believe the comments from the people eating this dinner ! I kept the chicken fillets whole, smothered with sauce and baked. It’s was delicious. The tangy sauce is such a palate surprise. Initially, made it to freeze….hell no, eaten same day !

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