Photo: AI-generated illustration of the dish.
You'll need
- 300g dried pasta
- 300g leftover cooked chicken, shredded
- 2 tins chopped tomatoes
- 1 head broccoli, in small florets
- 1 onion, diced
- 100g cheddar, grated
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
Leftover chicken ideas UK
Uses up the roast chicken and feeds four. Serves 4, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oven to 200C (180C fan, gas 6).
Boil the pasta for 2 minutes less than the packet says, adding the broccoli florets for the last 3 minutes. Drain.
While the pasta cooks, soften the onion in the oil for 5 minutes, then add the tomatoes and herbs and simmer for 5 minutes.
Stir the drained pasta, broccoli and shredded chicken into the sauce and tip it all into a baking dish.
Scatter the grated cheddar evenly over the top.
Bake for 15 minutes until the cheese is golden and the chicken is piping hot all the way through.
Only use cooked chicken that went in the fridge within 2 hours of cooking and is no more than 2 days old. Baking it counts as its one reheat - so eat the bake hot on the day. Any leftovers: cool, fridge within 2 hours and eat cold within a day; do not reheat them again.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Dry spices and dried herbs are not included in the figures (not measured). How our recipes are made.
Contains: gluten (pasta), milk (cheese).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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