Did you know the last time I did a foodie post was in April? No? Neither did I til I went looking for something else on me blog :/
Lately we’ve been trying to cut down on food waste and trying to spend less on our grocery bill. Actually I’ve been trying to do thing a bit more naturally and live a more ‘down to earth’ life. Mainly thanks to reading the book Down to Earth & the $120 Food Challenge (I met Sandra last year at DPCON12 and she is lovely). I’ll be blogging bits and pieces of our journey as we go.
Anywho, that’s not totally the point of this post 😉 Leftovers from roast. We nearly all have them. We nearly all have no real idea what to do with them. This week I thought I’d look at some ideas for leftover chicken.
Most times when we have leftover chicken roast the next nigh we do fried rice with chicken. Then there’s chicken pizza (on BBQ sauce if your me, tomato base for hubby), chicken shredded into a salad, chicken noodle soup (heck most chicken soups), chicken shepherd’s pie and lately chicken pasta bake.
I whipped up this pasta bake the other night and it’s so simple and delish I thought I’d share it with you
Nightwolf’s Chicken Pasta Bake
(amounts will vary depending on how much you want to put in)
- leftover roast chicken
- carrot, diced
- frozen peas
- frozen corn
- red onion, diced (or any type of onion)
- pasta (your choice, I used small shells just cause that’s what I grabbed first)
- cheese sauce
- grated cheese
Shred your chicken and put it in a casserole dish. Cook onion til soft. Add onion and other veg to the casserole dish.
Cook pasta to desired doneness. Drain. Add to casserole dish. Give everything a stir. Sprinkle with a little grated cheese (just cause I felt like it).
Make your cheese sauce (or use a bottled one, your choice). Pour into casserole dish. Stir through. Cover in grated cheese. Put in a preheated oven, about 180°C. Cook until cheese is golden and bubbly. About 25-30 minutes. Serve.
I’d love to hear what you do with leftover chicken roast, if you have any leftovers 😉