Cheesy Chicken and Avocado Bake

A delicious bake which can be made ahead ready to cook off later.A great way to use leftover cooked chicken. You can double the meat mixture and freeze half for another day. Pork mince can be used instead of the chicken and dried chopped apricots instead of the olives.

Cheesy Chicken and Avocado Bake
Serves 4
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Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
  1. 2 small onions, diced
  2. 1 carrot, diced
  3. 1 courgette, diced
  4. 3 cloves chopped garlic
  5. 1 tbsp olive oil
  6. 500ml cooked chicken, coarsely chopped
  7. 1 small red chilli, seeded and chopped finely
  8. 2 tsp ground coriander
  9. 1 tsp paprika
  10. 1 tbsp mixed dried herbs or handful of chopped basil
  11. 200 ml red wine or chicken stock
  12. 1 chopped tomatoes
  13. 2tbsp tomato purée
  14. 1 tbsp chopped black olives, optional
  15. Topping
  16. 2 avocados
  17. 150g grated hard mozzarella
  18. 75g grated mature cheddar cheese
  1. Heat oil gently in a large pan. Add onions, carrot, courgette and garlic and sweat slowly for 15-20 minutes. Remove from pan
  2. Add chicken to the pan and cook for about 5 minutes.
  3. Add the spices and herbs. Stir well then add the onion mix and cook for a further 10 minutes, stirring occasionally.
  4. Add the wine or stock and cook for a further 5 minutes.
  5. Add the tomatoes and purée and bring to a simmer. Put a lid loosely on the pan and simmer for another 10 minutes. If using the olives add them at this point.
  6. Pour the mixture into an ovenproof dish. Peel the avocados and cut into 1 cm thick slices. Place over the mixture evenly and sprinkle the cheeses over the top.
  7. Bake in moderate oven gas mark 4 / 180C for approximately 30 minutes until top is bubbling and golden.
  1. Delicious served with a simple green salad or green vegetable medley.
Sheila's Pantry



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