1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a large bowl, mix together cream of chicken soup, tomato soup, and chicken stock.

3. 3. Peel and slice the baking potatoes and boiling potatoes into thin rounds.

4. 4. In a separate bowl, combine 1% milk, eggs, and a dash of salt and pepper. Whisk until well combined.

5. 5. Layer half of the potato slices in a baking dish.

6. 6. Place boneless chicken breast on top of the potatoes and brush with dijon mustard.

7. 7. Pour half of the soup mixture over the chicken.

8. 8. Repeat the layers with the remaining potatoes, chicken, and soup mixture.

9. 9. Cover the baking dish with foil and bake for 45 minutes.

10. 10. Remove the foil, brush the top with golden syrup and sprinkle brown sugar over it.

11. 11. Bake uncovered for an additional 15 minutes until golden brown and bubbly.

12. 12. Let it cool for a few minutes before serving.