Servings: 4

600g cooked, shredded chicken breasts 600g cooked, shredded chicken breasts
80g shallots 80g shallots
100g mushrooms 100g mushrooms
70g celery sticks 70g celery sticks
15g butter or other fat 15g butter or other fat
25g green chillies (about 2 small) 25g green chillies (about 2 small)
 
Sauce: subheading: Sauce:
10 ml hot sauce (2 tsp) 10 ml hot sauce (2 tsp)
150g cream cheese (room temp) 150g cream cheese (room temp)
60g mayonnaise 60g mayonnaise
salt and pepper salt and pepper
 
Garnish: subheading: Garnish:
spring onion spring onion
100g cheddar cheese 100g cheddar cheese

Dice shallots, chillies, celery and mushrooms.
Heat a frying pan and melts butter in it.
Add shallots and chillies, when shallots start turning translucent add celery and mushroom. When veggies are cooked put them aside.
Preheat oven to 200C.
In a large bowl mix cream cheese , mayo and hot sauce.
Add shredded chicken and veggies to the sauce, add salt and pepper to taste.
Put the filling in a oven safe dish, put cheese on top.
Bake for 15 to 20 minutes, depending on how you like your cheese.

453kcal, 2.7g carbs, 28.4g fat, 45.4 protein  453kcal, 2.7g carbs, 28.4g fat, 45.4 protein
Serve with: asparagus, broccoli or simple salad greens  Serve with: asparagus, broccoli or simple salad greens