Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Transfer to Baking Dish

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.