INGREDIENTS
1 chicken, cooked, deboned and shredded.
50ml sultanas.
2 onions, finely chopped.
250ml mayonnaise.
20ml smooth apricot jam.
10ml lemon juice.
1 packet cream of chicken soup.
15ml-20ml curry powder.
250ml milk.
3ml chopped mixed herbs.
2 eggs, whisked.
salt and black pepper to taste.
METHOD
Preheat oven to 180°C.
Grease a 25cm x 20cm ovenproof dish with butter or non-stick spray.
In a bowl lightly mix together the shredded chicken, sultanas and onions.
Spoon into the prepared ovenproof dish.
In a bowl beat together the mayonnaise, apricot jam, lemon juice, cream of chicken soup, curry powder, milk, mixed herbs, whisked eggs and salt and pepper.
Pour over the chicken.
Mix lightly with a fork.
Bake for 45-50 minutes or until golden brown.
Serve with rice and a salad.
