Preheat oven to Gas mark 3, 170° C, Fan 150° C.
Grease an ovenproof dish with 25g butter. Arrange the potaotes, carrot and onion in the dish. Rough cut 25g more butter on top. Sprinkle the stock cube on top and add the water. Cover with foil and bake for 1 hour.
Heat the rest of the butter with the oil in a flameproof casserole dish.
Add the chicken breasts and cook for 5 mins, to brown, then add the mushrooms and stir until browning.
Add the cream, cider, and seasoning and simmer for 30 minutes.
Sprinke with cheese and bake for 5 mins. Remove and serve the chicken with the vegetables.
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