Wednesday, 29 January 2014

Roast Chicken Pasta Bake

Before going in the oven.
Who doesn't love a roast? Easy to to prepare and oh so tasty. But I hate wasting leftovers and in a house of two adults and 1 ½ children, we couldn't possibly eat an entire roast in one sitting. Last night I cooked butterflied Moroccan chicken (thank you Aldi) but we only ate the thighs, drumsticks and one wing which we let Jack gnaw on. What to do with those beautifully roasted breasts sitting in my fridge? My answer was to adapt my mum's tuna casserole recipe and add a few extra veggies for the little tacker. The result was an easy to prepare meal that feeds the whole family a balanced meal from the one dish. 


150 - 200 grams dry pasta (just see what you've got in the cupboard)
85 grams butter
1 onion
½ cup plain flour
1 tsp salt (optional)
½ tsp pepper
600 mls milk
¾ cup grated cheese
1 tbsp parmesan, heaped
1 large carrot - grated with excess moisture squeezed out
1 large zucchini - grated with excess moisture squeezed out
leftover roast chicken pieces, shredded
bread crumbs for topping


Cook dry pasta following packet instructions and drain. Meanwhile, melt butter in a large saucepan. Add onion and simmer for a few minutes to soften. Add flour, stir to combine and cook for 1 minute. Add milk, stir constantly until sauce thickens. Remove sauce from heat. Stir through cheeses, followed by chicken, vegetables and pasta. Once all ingredients are combined, spread in a lightly greased casserole dish and sprinkle the top with breadcrumbs. Bake at 180° for approximately 45 minutes until the breadcrumbs are golden.

Whilst this dish is a relatively new addition to our family's menu, I think it's here to stay. Top reviews from both my little and big man. What's your favourite thing to do with leftover roast chicken?

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