I came across this beauty when I was trying to use up the last of the chicken from our Sunday roast. It’s a great, tasty way to create another meal out of something you might otherwise have just thrown away.
I started by stripping the chicken carcass, you’ll be surprised at how much left over chicken you can get off, regardless of how well you have carved the chicken!
Ingredients: (serves 2)
- 175g cooked, shredded chicken
- 175g broccoli
- 175g spinach
- Hand full of mushrooms
- 25g butter
- 300ml milk
- 25g cornflour
- ½ tsp mustard
- ½ tsp paprika
- 1/3 pack of pasta sheets (depending on the size of your casserole dish / loaf tin)
- 100g cheddar cheese
Pre-heat your oven to 200c. Place the spinach, broccoli and mushroom into boiling, salted water. Only leave in the pan for around 2-3 mins as you don’t want them to go mushy in the oven.
Melt butter in a small saucepan. Once melted remove from the heat and add the cornflour. Mix until it forms a paste and then add the milk. Whisk well and return to the heat for several minutes, whisking until the sauce starts to thicken.
Add the mustard and ¾ of the cheese. Use around ¾ of the sauce to mix with the chicken, broccoli, spinach and mushrooms, keeping back a few tablespoons worth.
Season with salt and pepper.
Using the mix and pasta sheets start to make layers in your casserole dish/loaf tin. I prefer to use a loaf tin and I made 3 layers.
Top with remaining sauce and cheese.
Bake for around 30 mins until the lasagne sheets are cooked through and everything is piping hot.
I serve with a nice crisp salad.
Do you have any left-over meal recipes? We would love to hear of them!