Tag Archives: leftover chicken

Chicken And Apple Casserole With Chive Dumplings

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As the northern hemisphere basks in the heat it has turned rather chilly here in Western Australia so we are loving slow roasts and some serious comfort food.

This however isn’t slow cooking as I cheat and use left over cooked chook which saves on time and to be honest I usually make double as this freezes a treat for an elusive night off another time.

The dumplings are great for filling teenage boys up and they are gluten free too and sooooo tasty you wouldn’t even know!

Serves 8.

Ingredients

50g butter

1 medium onion, diced

3 medium carrots, diced finely

300g eating apples, peeled, cored and roughly chopped

600g cooked chicken, dark and white meat, roughly chopped

300mls cream

750mls chicken stock

salt and pepper

DUMPLINGS

300g gluten free self raising flour

100g butter, diced

20g chives, snipped

salt and pepper

200-250mls milk

Method

Preheat the oven to 200 degrees Centigrade.

In a large lidded oven proof frying pan, heat the butter over a medium heat, once melted add the onion, carrot and apple, stir well and cover. Allow to cook slowly for 15-20 minutes until the onion is soft.

Add the chicken to the pan followed by the cream and stock.

Season and bring gently up to a simmer.

Move the pan with the lid on into the oven.

Bake, covered for 25 minutes.

Towards the end of the 25 minutes, make the dumplings.

Weigh the flour into a large bowl, add the diced butter and gently rub it in. Once this resembles fine breadcrumbs add the chives, seasoning and finally the milk, you don’t want it too sticky to handle so try 200mls of milk and slowly increase if need be.

Take the pan from the oven and remove the lid.

Working fairly quickly, roll the dumpling mix into small walnut sized balls and pop onto the top of the casserole, repeat until all of the dumpling dough has been used.

Return the pan to the oven, uncovered, and bake for 35-40 minutes until the dumplings are golden.

Spinach and Chicken Sauce for Pasta or Baked Potatoes

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 I always roast two chickens to give me leftovers for following days, this is some of the meat from my garlic infused roast chicken and I use a mixture of white and brown meat.

This is a really quick sauce to make and is suitable for pasta or as a baked or jacket potato topping for your gluten free option.

When they were smaller, the boys never questioned the colour of this sauce as the spinach is chopped finely so there were no obvious vegetables for them to pick out, always good when you have fussy eaters!

Serves 6.

Ingredients

2 tablespoons olive oil

1 onion, finely diced

2 cloves garlic, finely minced

250g frozen chopped spinach

300g leftover roast chicken

250mls whipping cream

325mls milk

a good grating of nutmeg

salt and pepper

Method

Defrost the spinach, squeeze out all the water from the spinach and set aside.

In a large frying pan, heat the oil and cook the onion until soft.

Add the garlic and cook for 1-2 mins until fragrant and softened.

Add the cream and milk, bring to the boil and simmer for 10mins until beginning to thicken a little, add the spinach and chicken.

Simmer for a further 5 mins.

Season with salt and pepper.

Serve with pasta or as a baked potato topping.