Instructions
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- Heat a frying pan over medium heat and lightly coat with low-calorie cooking spray. Add the chopped onion, carrot, peas, and garlic. Fry gently until softened.
- Add the canned chicken to the pan. Season with salt and pepper and stir to combine.
- Transfer the mixture to a baking dish and spread evenly.
- Layer the baked potato slices on top.
- Place in a preheated oven and bake for 10 minutes, or until heated through and lightly golden on top.
- Serve hot and enjoy.
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