Chicken and Asparagus Gratin

Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  barbecued chicken
• 1 (425 g) can asparagus spears, drained
• 1 (485 g) can  creamy  chicken and corn soup
• 1⁄2 cup sour cream
• 2  spring onions, sliced diagonally
• 1  medium red capsicum, thinly sliced
•  salt & freshly ground black pepper, to taste
• 1  cup  grated cheddar cheese
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 teaspoon sweet paprika

Directions

1. Preheat oven to moderate 180 degree C.
2. Remove meat from the chicken carcass, discard bones.
3. Slice chicken finely.
4. Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
5. Combine soup, sour cream, spring onions and capsicum.
6. Season to taste and pour over chicken.
7. Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
8. Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
9. Serve immediately.