Chicken and Bacon Casserole

Meat from two roasted chicken thighs, with the skin on them, diced, along with two strips of smoked bacon, also diced. Placed on top of a bed of coarsely chopped carrot, onion and potato. Plus one shredded salad tomato.

I added some chicken stock, the chicken jelly from the original roast, a teaspoonful of capers, and two pinches of oregano.

Finally I added 250 mls of cold water, and a drizzle of sunflower oil over the top. Stirred just a little, to submerge some of the ingredients.

Placed in the centre of an oven preheated to 190 deg C, and cooked for one hour to seventy minutes.