Step 1: Prepare the Chicken Mixture

In a large mixing bowl, combine the shredded meat of one barbecue chicken, one can of cream of chicken soup, 1 teaspoon of mixed dried Italian herbs, and 1 cup (250 ml) of chicken stock. Mix until well combined.

Step 2: Add Milk to Chicken Mixture

Add 1 cup (250 ml) of milk to the chicken mixture and mix again until everything is thoroughly combined and creamy.

Step 3: Transfer to Baking Dish

Pour the creamy chicken mixture into a large baking dish and spread evenly. Set aside.

Step 4: Prepare the Scone Topping

In another mixing bowl, combine 2.5 cups of self-raising flour, 1 tablespoon of mixed dried Italian herbs, salt, and pepper to taste. Mix these dry ingredients together.

Step 5: Add Wet Ingredients to Scone Mix

Make a well in the center of the dry scone ingredients. Add one egg and 1 cup (250 ml) of milk. Begin mixing.

Step 6: Adjust Scone Batter Consistency

Add another 0.5 cup (125 ml) of milk to the scone batter, mixing until it reaches a consistency that is thick but almost liquid. This ensures a fluffy scone topping.

Step 7: Assemble and Bake

Pour the scone batter evenly over the chicken mixture in the baking dish. Place in a preheated oven at 180°C (350°F) and bake for approximately 40 to 45 minutes, or until the scone topping is golden brown and risen.

Step 8: Rest and Serve

Once baked, remove the creamy chicken and scone bake from the oven. Let it rest on the counter for about 5 minutes to cool slightly before serving. Serve with a side salad or steamed vegetables for a complete meal.

• You can use cream of mushroom, cream of celery, or even tomato soup instead of cream of chicken soup for the casserole base.

• For a richer chicken mixture, use thick cream instead of milk.

• Substitute cream of chicken soup with other cream-based soups like mushroom or celery.

• Use plain flour with 2.5 teaspoons of baking powder if self-raising flour is not available.