Chicken and Bacon Cheesy Bake – (Healthy Extra A)

So, it’s not often that I create a new recipe from scratch. Everytime that this has been attempted in the past, I’ve tended to go overboard with spices and chilli. Not that a bit of spice is a bad thing but, my family don’t seem to share the same love of food that bites back.

One evening though, I was intending to make a hunters chicken, although quickly realised that I had no passata to make the barbecue sauce. Instead of running out to the shops, I thought I would try something new. Knowing my previous attempts were all a little extreme though I decided to keep this one simple.

Chicken and bacon is a good combination to start with and, I decided to enhance it just a little with some stock, garlic, salt & pepper with a cheese topping. Just before adding the concoction to the oven to melt the cheese I had a brainwave of adding some Oregano. After all, I use it with pizza toppings, and bolognese and thought that I would give this dish a little Italian influence.

This has quickly become a family favourite. I’m asked to make it at least once per week and evertime I do, I’m reminded how ‘unreal’ it is. Quite the compliment considering half the family don’t follow a slimming world plan.

Syn Free Cheesy Chicken & Bacon Bake (Healthy Extra A)

Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People


  • 700 g Chicken Breast Fillets
  • 250 g Smoked Back Bacon All fat removed
  • 2 tsp Garlic Granules
  • 1 tbsp Dried Oregano
  • 1 Onion
  • 160 g Reduced Fat Grated Cheddar
  • 2 Chicken Stock Cubes or use 1 Chicken Stock Pot
  • Salt & Pepper


  1. Start by pre-heating the oven to Gas Mark 5.

  2. Thinly slice the Chicken & Bacon and finely chop the onion.  Add the Chicken & Bacon to a wok / large frying pan and cook lightly to seer the meat.

  3. Add the chopped onion and stock cubes (or pot), season with a little salt and pepper.  Place a lid on the pan and continue to cook on low for around 10-15 minutes.

  4. Drain the juices from the pan and stir the garlic granules into the meat.

  5. Place the meat into a Lasagne dish, and sprinkle the grated cheddar on top.  Top with the Oregano and bake in the oven for around 15-20 minutes, or until the cheese has just started to turn golden.

  6. Serve with Slimming World wedges and plenty of speed vegetables.

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2 Responses

  1. Kathy says:

    Hi Daryl,
    This looks really tasty but am I right in thinking there is no liquid added to it, just stock cubes? Can’t wait to try it!

    • Daryl says:

      Hi Kathy,

      Yep, I sometimes add just stock cubes when cooking meats just to give them a little more flavour. Been a while since I made this one actually. You’ll have to let me know if you try it and how it was. It’s one of those recipes that I just plucked out of the air when trying to come up with some inspiration

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