Leftover chicken casserole with Aunt Bessie's

Give leftover roast chicken and veg a twist with an easy casserole in a giant Yorkshire pudding.

Serves: 4

Preparation time:  15 minutes

Cooking time:  30 minutes

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You will need

  • 1 large onion, peeled and chopped
  • 1 large leek, trimmed, washed and sliced
  • 1 eating apple, cored and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • 2 tablespoons plain flour
  • 300ml hot chicken stock (made with 1 stock cube)
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • 300g leftover roast chicken, skin removed and meat shredded
  • 300g leftover roasted vegetables
  • 4 Aunt Bessie's giant Yorkshire puddings
  • Aunt Bessie's mashed potato
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Recipe Information

Step by step guide to making Leftover chicken casserole with Aunt Bessie's

  1. Fry the onion, leeks and apple in the oil in a casserole or deep pan, until softened. Stir in the sage for 1 minute, and then stir in the flour.
  2. Gradually stir in the stock, followed by the mustard and honey. Bring to a simmer and stir in the chicken and leftover vegetables. Cover and let gently simmer for 15 minutes until the chicken is piping hot.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place a baking tray in the oven to heat through. Heat the giant Yorkshire puddings for 6 minutes on the hot baking tray.
  4. Heat the mashed potato as per pack instuctions.
  5. Divide the mash between the Yorkshire puddings and spoon over the chicken and veg casserole to serve.

*All information included in this recipe has been provided by Aunt Bessie's.

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Nutritional information for Leftover chicken casserole with Aunt Bessie's

Nutritional information for Leftover chicken casserole with Aunt Bessie's

Nutrition type per serving
Calories 433 kcal
Total Fat 9.9g
Saturated Fat 6.6g
Salt 5.5g
Sugar 4.6g

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