Some day’s you just gotta stop at the shop for a BBQ chook on the way home!
But here is what you can do with it when you get there.
Firstly, shred that BBQ chicken, make sure to get all the meat off it before disposing of the carcass. If your fam-bam is anything like mine, they’ll happily devour the skin for you!
Next, melt 2 tablespoons of butter in a frypan & then sauté off 6 finely diced bacon rashers along with 2 finely diced onions. When they’re all lovely & cooked down, add in the shredded chicken. Combine that lot before pouring in 3 cups of chicken stock, give it a jolly good stir, then leave to simmer away for 5 minutes.
Season ever so generously with salt & white pepper, then pop in enough cooked rice to thicken the sauce up. Set it aside to cool a wee bit while your oven heats up to 180c.
Pour the filling into a pie dish, then top with whatever crumb floats your boat before crowning with shredded cheddar cheese & a nice sprinkling of Parmesan cheese too.
Bake in the 180c oven for 20 minutes.