Zeynep lady shared many recipes from her blog, the first of this recipe is Baked Pastrami Chicken. The name of his blog: kingdunyasi.blogspot.com. Good luck to you.
A list of materials:
500 g diced chicken tenderloin
1 teaspoon of salt, pepper
2-3 tablespoons of soy sauce if available
100-150 g fenugreek-free bacon
1 package of instant chicken soup
3,5 water glass milk
1 cup of grated cheddar cheese
Thoroughly grease an ovenproof medium-sized, square or rectangular dish with 2 tablespoons of oil.
On the other hand, take the chicken meat in another bowl and mix it by adding salt, pepper and, if any, soy sauce.
Place the meat with the sauce in the greased baking dish. Use salt sparingly, as soy sauce is salty. If you want, you can also add 1 teaspoon of curry at this stage.
On the other hand, chop the fenugreek-free bacon in cubed form and mix it with chicken.
Transfer the instant soup to a medium saucepan and add the milk. Cook over medium heat, stirring constantly with the whisk you attach to the hand blender. By the way, I had a lot of problems with blender. Now I use Bambi blender. I bought it from King. When the soup starts to boil, take it off the heat. While it is still hot, mix it with the chicken and bacon mixture and spread it with a spoon in the greased baking dish.
Finally, sprinkle the grated cheddar cheese and cover the baking dish with aluminum foil. Bake the dish for 10 minutes in the oven you have set to 175 degrees and turbo fan position 35 minutes in advance. Take the foil off and cook for another 5 minutes until the cheddar cheese is well browned and serve it hot.
Note: Serve with oatmeal-walnut bread on the side.