This looks like a good recipe to use up chicken leftovers.
Prep time: 40 minutes
1 whole grilled chicken or equal in chicken pieces, cold
50-100 ml (1/5 to 2/5 cup) almonds
1 can (14 oz) peaches
200 ml (3/4 cup + 1 tbs) meat broth
200 ml (3/4 cup + 1 tbs) sour cream
2 tbs Chinese soy sauce
50 ml (1 tbs + 1 tsp) peach liquid
2 tbs sauce thickener (e.g. cornflour)
100 ml (2/5 cup) cheese (I recommend a mixture of Cheddar and Mozzarella)
Cut the chicken into serving pieces and arrange in a casserole dish. Chop the almonds and sprinkle them over the chicken. Drain the peaches, reserving the liquid.
Heat together the broth, sour cream, soy, peach liquid and sauce thickener and mix well. Pour over the chicken. Cover with aluminium foil and bake at about 175°C (350°F) for 25 minutes.
Remove from the oven. Arrange the peaches on top of the chicken and sprinkle the cheese on top. Bring oven temperature to 250°C (480°F) and bake the dish until the cheese is golden and bubbling.
Serving suggestion from me:
Serve with a fresh salad and rice or fresh crusty bread on the side.