Does anyone have any good recipes for a pasta bake using leftover roast chicken? I usually make chicken noodle soup with the leftovers, but we've hot more than usual left and I feel like a change.
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Does anyone have any good recipes for a pasta bake using leftover roast chicken? I usually make chicken noodle soup with the leftovers, but we've hot more than usual left and I feel like a change.
I'd just put it in the pasta with a jar of pasta bake stuff but then I'm a pretty average cook lol.
You can make a white sauce with some seeded mustard and some lemon juice and fry up some onion garlic, stir through some baby spinach and some cooked or tinned corn. If you want some extra flavour add half a tsp of keens curry powder and sometimes after the garlic and onion is cooked I'll chuck the chicken back in with some mixed herbs and a little splash of stock and let it simmer for a little then once the stock is practically absorbed I then fold it through with pasta and veg and if I'm feeling really bad I'll fold through some mozza (about a handful) then top with some mozza, tasty & parmesan. Make sure you taste it as you go and season as needed.
Oh forgot to mention roast pumpkin is absolutely AWESOME in this dish as is mushies too!
Thanks ladies!
Tinks, I can't do jars as we do BLS here and they're usually packed with salt. I do make an exception for the jarred sauce made by the local Italian cafe though, it's sooo delish!
Rouge, sounds scrumptious and a likely plan, cheers!
Oh dear, just realised I'm getting a bit over-keen with the ! button....
oh yum. Just something slightly different, leftover roast chook is GREAT in a mushroom & asparagus risotto ....
Ooh, that sounds yummy too, but neither DH or DD are keen on risotto so I guess I'll have to give it a miss :(
I make a mean Creamy Chicken and White Wine Spagetti??
Pollo Tetrazzini (Chicken Tetrazzini)
3 Tablespoons butter or margarine
2 tablespoons flour
2 cups chicken stock
salt & pepper to taste
1 cup cream
3 tablespoons sherry (sometimes I just substitute for nice white wine)
1/2 pound spaghetti
3 cups diced chicken
3 tablespoons whipped cream
grated parmesan cheese
Melt butter or margarine in saucepan. Stir in the flour. Gradually add chicken stock, stirring constantly til smooth. Season to taste with salt and pepper. Remove from heat and add the cream and sherry stirring well. Cook spaghetti in boiling salted water til tender. Drain. Add half the sauce to the spaghetti. Mix the other half with the chicken. Put the spaghetti in a well buttered baking dish. Place the chicken in the center. Spread the whipped cream on top and sprinkle with parmesan cheese. Bake in 195 degree oven for about 30 minutes or til heated thoroughly. Served 4 to 6
The sauce is to die for!!! Oh great now that's all I feel like for tea :doh:
Ooh, that sounds pretty yummy too! I actually made up something myself inspired by Rouge's dish. Instead of a white sauce I made a white wine sauce - just used a splash of wine and some freshly made stock (we get full use out of our chooks around here!) instead of milk, then did everything else pretty much as described. It was really tasty :)