Published October 15, 2020
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!
Preparation Time: 5 minutes
Cook Time: 20-25 minutes to reheat
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 You can also add chopped ham or bacon that is going out of date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
- 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.
Per serving: 395Kcal
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.