Boil or pan-fry your chicken breasts until thoroughly cooked through, then cut them into bite sized pieces and keep warm.
Meanwhile peel your potatoes, cut into 1/2 inch cubes and boil in a pan until cooked. Drain them well and return to the pan.
In a separate pan warm the condensed chicken soup, following the cooking instruction on the tin.
Slice the onion, cut the cherry tomatoes in half and cut the bacon into small pieces. Then fry the onion and bacon until it has coloured nicely and softened, add the tomatoes and fry for a couple of minutes until slightly softened (not mushy).
Add your chicken, onions, bacon and tomatoes to the potatoes and mix well. Season with a little salt and freshly ground black pepper and add some of the soup. Mix well to coat all the ingredients and add more soup if required.
Then transfer the mixture into a large ovenproof dish and cover the top of the mixture with a generous coating of grated cheese.
Place under a preheated grill until the cheese has melted and browned.
Serve immediately.
