We had roast chicken on Sunday so used this recipe from Erica for the leftovers, it is fast and really tasty. You could also use a pre-cooked BBQ chicken to make it even quicker for a mid week dinner on the run.
- a large roast chicken chopped into bite sized pieces
- 2 leeks sliced
- 1 red onion
- 200gm bacon (diced)
- various fresh and dried herbs (I used oragano, basil, garlic powder and black pepper)
- 1/2 cup sour cream
- 2 eggs beaten
- 3 handfuls of grated tasty cheese
Place the sliced leeks and onion in a fry pan with a bit of coconut oil and fry to soften, then cook the diced bacon. Move to a large bowl and add the herbs, a couple of handfuls of the cheese and chicken. In a small bowl beat the eggs then mix in the sour cream until well combined. Pour into the large bowl and mix thoroughly.
Place the mixture in a large lasagne pan, sprinkle with a handful of cheese. Bake 30 minutes at 180c by which time it should be a lovely golden brown. Serve with a green salad or selection of vegetables.
