Ingredients:

  • 2 cups cooked chicken, shredded (approximately 300g)
  • 1 can (15 oz) chickpeas, drained and rinsed (425g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas (150g)
  • 1 cup diced tomatoes (240g), or 1 can (15 oz) diced tomatoes
  • 1 cup shredded mozzarella cheese (100g)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup chicken broth (240ml)
  • ½ cup sour cream (120g) or Greek yogurt
  • 2 tablespoons all-purpose flour (15g)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until translucent, about 3–4 minutes.
  3. Stir in cooked chicken, chickpeas, peas, diced tomatoes, dried thyme, smoked paprika, salt, and pepper. Mix well and cook for 2–3 minutes to heat through.
  4. In a separate bowl, whisk together chicken broth, sour cream (or yogurt), and flour until smooth.
  5. Pour sauce over the chicken mixture; stir to combine.
  6. Transfer mixture to a greased baking dish. Top with shredded mozzarella cheese. Bake for 25 minutes or until the cheese is melted and bubbly.
  7. Allow to cool slightly before serving.