1 medium to large broccoli cut and diced - small and fine.
2-4 shallots/spring onions storks cut fine,
600-750 grams of chicken breast trimmed and cut into halves
6 pieces of bacon short cuts diced into small squares.
380g bottle of lite whole egg creamy mayonnaise
420g condensed cream of chicken & corn tin soup.
small carton of light sour cream.
grated cheese to your liking
Parmesan finely grated cheese - sharp taste.
1 tablespoon of dried tyme leaves
Medium to high heat In a large pot , add water sea salt , dried tyme leaves and a tea spoon of sesame oil and bring to boil , turn down to medium. Add the chicken and stir occasionally unit nearly cooked . remove chicken and set aside to cool down. Then add the sweet potato , white potato and carrots Only and leave for approx 5 minutes , then pour all into colander in sink.
In one mixing bowl add teaspoon of sesame oil , garlic , the leak , zucchini , broccoli and stir , add the rest of the blanched veg when cooled down and hand full of grated cheese, half the bacon and about half the shallots mix and fold well.
In another mixing bowl , add the soup mix , whole egg mayonnaise , sour cream then mix well unit fluffy , add the chicken(make sure the chicken is not hot) a quarter of the bacon and a quarter of the shallots , half a handful of grated cheese and sprinkle of Parmesan cheese. Mix and fold through.
In a large baking dish, place the veg mix first and flatten with a spatchaler , then add the chicken mix on the top and again smooth out with a spatchaler covering over all gaps.
Then in a small bowl mix the rest of the shallots and bacon , add some grated cheese and Parmesan cheese and mix , sprinkle all over the top .
Cook in moderate oven , 175-180c until bubbling and brown on the top.
You can vary with different herbs and spices to your own culinary tastes.
You can have this a a main meal or side dish.