Ingredients
- 280 gr chicken (cooked)
- 120 ml cream
- 14 gr butter
- 8 gr pimiento (chopped)
- 2 gr parsley (chopped)
- 1 gr salt
- 1 gr black pepper
- 1 gr tarragon
Chop leftover or cooked chicken into small cubes. In a bowl, mix chicken with cream or leftover gravy. Season with salt, pepper and tarragon. Melt butter in shallow baking dish. Turn chicken mixture into baking dish. Sprinkle with parsley and pimiento. Bake at 180ºC or 15 minutes. Serve with corn cakes or waffles.
