QUICK CHICK BAKE

I always seem to be able to pick up chicken on special so we eat it a lot at our place, because I'm always trying new recipes I'm thankful my family never seems to get sick of chicken. To make this recipe even more affordable, instead of buying a BBQ chook I had a whole chicken I had picked up at the supermarket, got up early and cooked it in the oven before we left in the morning, threw it in the fridge and broke it up ready to use when we got home. This Quick Chick Bake has minimal ingredients but maximum taste.

                                                             QUICK CHICK BAKE
                                   
1 BBQ or Roasted Chicken
440g can Cream of Mushroom Soup
130g can Corn Kernels
1/2 cup Thickened Cream 
1/2 cup Milk
1 cup grated Swiss Cheese ( about 200g Cheese)
1/4 cup Slivered Almonds


1. Remove chicken meat from bones. Discard bones and skin. Place in an
    ovenproof casserole dish.


2. Combine soup, corn, cream and milk. Pour over chicken.


3. Sprinkle with grated cheese and almonds. Bake in a moderate oven (180 
    degrees celsius) for 45 minutes until chicken is hot and sauce has 
    thickened. Serve with steamed vegetables. Serves 4.