Bashed chicken leftovers

Some days I am in a flat spin and when I collect the milk and bread at my local P&P I grab a roasted chicken, for the price of R24 odd you get a chicken of reasonable size all cooked and quite tasty. I can't cook one for that price quite frankly!
Now after one or two of these days one collects a few odd chicken leftovers... what to do? what to do?
I came up with this bashed together recipe...

Bashed Chicken Leftovers.
Pre heat oven to 250/300 C

Ingredients:
Chicken leftovers or one whole chicken pre cooked/roasted.
Packet of bacon
3 med. potatoes
4/5 tomatoes or a can of tomatoes
Packet veggie soup.
Veggie seasoning/sprinkle.

Method:
Slice and dice the bacon and chicken, place in seperate bowls.
Peel and slice potatoes into rounds about 6mm thick.
Peel tomatoes with boiling water and dice.

Place a layer of potatoes on the bottom of a casserole, followed by chicken then bacon then tomato and do it again, sprinkling veggie sasoning over the potato and tomato layers.

Mix the veggie soup with 250 ml water and pour over the top and stick the covered casserole in the oven... as soon as you get the smell of the bacon reduce heat to 200C for another 30 min. by then it should be done with the potatoes firm but soft.

Serve with a tossed salad.

Le poulet fumé

Today's recipe is another plonk and roast dish, I think one should call it Le poulet fumé avec les légumes rôtis or in plain english Smoked Chicken with Roasted Vegetables. (French thanks to Free Translations.Com.) Very easy to make and quite quick if one harnesses the Microwave to pre-cook the veggies.
Ingredients:
1 Smoked chicken, one could substitute this with one of those roasted chickens from your Spar/P&P/Woolies deli department.
Assorted packs of prepared veggies of your choice, I picked baby spuds/medeteranian veggie mix with sundried tomatoes/sweet potatoes/butternut/snap peas. You can mix and match as your tastebuds/hunger dictate.
1 Pack button mushrooms
1 Handfull asparagus
1 Large onion
1 Large red sweet pepper
2 Large tomatoes
2 cans tomato & onion mix, one per baking dish.
250 ml fresh cream
Herbs and spices to suit your taste, my choice was 2 tsp paprika, 2 tsp Italian herb, 1 tsp majoram, 1 tsp celery salt, 1 tbl spn Veggie sprinkle, dried garlic (one clove fresh) and 2 tsp Coriander seeds. These were all ground together in a mortar and pestle (my new kitchen toy)
Preperation:
Cut the chicken into portions and place in a baking pan/dish and grill for a few minutes, this helps cook out any excess fat...
Put all the veggie packs into the microwave and nuke for 8 minutes or untill semi cooked...
My ingredients were enough for 2 baking dishes, it may vary according to your requirements or amount of ingredients you have.
Remove chicken from grill and set oven on max, drain any fat from the chicken and divide between the baking dishes if needed.
Arrange veggies amongst chicken, slice onion and tomatoes and plonk among the rest of the veggies, cut up the asparagus and mushrooms to spread about likewise.
Spread your spice/herb mix over ingredients followed by the tomato/onion mix and then divide the cream between the dishes.
Return to oven for about 10 minutes, stir and turn bigger vegetables and bake another 10 minutes.
Set oven on Grill and grill the dish for another 10 minutes or until veggies start showing brown... Do not Incinerate!
By this time you should have finished a tossed salad to complement your Le poulet fumé avec les légumes rôtis.
This is a thumbsuck recipe as it can be chopped and changed depending on ingredients available. Will serve four comfortably.