Recipe

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• 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 tsp sweet paprika

• 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.