A great way to use up leftover chicken from a Sunday roast dinner, plus potatoes and broccoli. You can also use spinach or cabbage greens for the health factor, or any other vegetables at all! If they are already cooked, don’t throw them anyway, store in the fridge until you make this dish, maybe 2 or 3 days. Use up your stale bread as well!
Serves: 4
Preparation Time: 5 minutes
Cook Time: 20-25 minutes to reheat
Ingredients:
1½tbsp extra-virgin olive oil
150g onion, chopped
2 cloves of garlic, crushed
450g (or as much as you have from your leftover roasted chicken), shredded. You can also add chopped ham or bacon that is going out of date
4 medium sized potatoes, peeled and sliced
500ml chicken stock (you can make it with cubes)
350g broccoli florets
100g cheddar, grated
2 slices of stale bread, grated
Salt and pepper, to taste
Method:
- Heat oven to 180°C/Gas mark 4. Boil your sliced potatoes until tender. Drain and set aside.
- Gently fry the onion until soft and translucent.
- If you are using fresh broccoli or other vegetables, cook until tender, otherwise use your pre-cooked leftovers.
- In a large bowl, mix the chicken (and ham if using), onions and vegetables. Tip into a square or rectangular baking dish, whichever one suits. Pour the stock over evenly.
- Scatter the potato slices over the top, sprinkle over the cheese and bake until ready to enjoy!
- If you have any fresh herbs, scatter them over the top, or use dried herbs such as oregano or Italian seasoning.
Nutritional values:
Per serving: 395Kcal
