This hearty, creamy chicken dish is full of shortcut ingredients, like barbecue chook, frozen veg, French onion dip and garlic bread, to slash valuable prep time. Plus, we guarantee the gang will be lining up for seconds!
1 small barbecue chicken, skin and bones removed, meat shredded
500g frozen mixed vegetables (carrots, peas and corn), thawed
2 x 200g tub French onion dip
80ml (1/3 cup) milk
1 loaf from 450g twin pack garlic bread
60g unsalted butter, at room temperature
1 tbsp finely chopped fresh continental parsley leaves
3 Method / Steps
Preheat oven to 180C/160C fan-forced. Grease a 1.5L (6 cups) round baking dish. Combine the chicken, vegetables, dip and milk in a large bowl. Season and stir until well combined.
Transfer the chicken mixture to the prepared dish. Cut garlic bread slices in half to create thinner slices. Spread a buttered side of garlic bread slices with the butter. Arrange the slices, buttered-side up, over the chicken mixture, overlapping slightly, in a spiral pattern.
Bake for 25-30 minutes or until golden and heated through. (Cover the dish loosely with foil if the garlic bread browns too quickly.) Sprinkle with parsley to serve.
Swap the frozen mixed vegetables for veg you have on hand, such as finely chopped spinach, kale, carrot, capsicum, zucchini or sweet potato.
source – cooking365.co.za