Carrying on from my recent post for roast chicken, what do you do with the leftovers? Well here is an idea for you and comes again from the world of comfort food. Pasta bake is a classic weeknight dish and to be fair is pretty cheap to make, pasta isn’t the most expensive thing in the world, the chicken is leftovers and the cheese, well we all have cheese knocking around in the fridge. There aren’t any measurements for this really as it depends how chicken you have, the size of your baking dish and how many people you are feeding.
- Leftover chicken
- 1 tsp flour
- 1 tsp butter
- Almond milk
You can make this dish with fresh chicken but I had the remains of a chicken in my fridge so I set about taking all of the tasty roasted meat from the carcass. Once you’re done with the bones you can make stock out those too so nothing really goes to waste.
Start off by cooking your pasta in some salted water and drain once cooked. Come on you don’t need me to tell you how to cook pasta… Once it’s done drain and leave in the pan you cooked it in. For the sauce melt the butter and add the flour. Cook down for a minute or so and then add the almond milk continually stirring until it begins to thicken.
Crumble the cheese into the white sauce and mix until melted, pour the sauce into the pan with your pasta in and add the chicken, stir everything so it’s all nicely covered and then put into a baking dish and bake in the oven for about 25 minutes at 200c, or until the top begins to crisp and turn golden brown.