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Two ways to use up a cold roast chicken 🐓 @wholesomebysarah
Recipes

Two ways to use up a cold roast chicken 🐓 @wholesomebysarah

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Fennel and Anchovy Chicken Sandwich
Ingredients
* ½ roast chicken, cooled
* 1 small fennel bulb
* 1 celery stalk
* 2 tbsp flat-leaf parsley leaves
* 6 anchovy fillets
* 4 tbsp good quality mayonnaise
* 1 tbsp Dijon mustard
* 1 lemon
* Salt and cracked black pepper
* Good quality bread rolls, to serve
Method
1. Remove the meat from the chicken and chop finely — you’ll need about 2 cups.
2. Finely dice the fennel (reserve some fronds), celery and parsley.
3. Finely dice the anchovies and mash lightly in a large bowl. Mix in the mayo, Dijon, lemon zest and juice, salt and pepper.
4. Add the chicken, fennel, celery and parsley. Mix well to combine.
5. Slice the rolls, divide the mixture between the bases, top with fennel fronds and serve.

Marry Me Chicken Pasta Bake
Ingredients
* 300g short pasta (penne, spirals or rigatoni)
* 1 tbsp unsalted butter
* 1 tbsp extra-virgin olive oil
* 1 onion, finely chopped
* 2 garlic cloves, finely chopped
* 2 tbsp plain flour
* 1 tsp dried Italian herbs
* 250ml thickened cream
* 250ml full-cream milk
* Salt and pepper
* 75g sun-dried tomatoes, chopped
* 350g cooked shredded chicken
* 2 handfuls baby spinach
* 50g parmesan, freshly grated
* 150g mozzarella, freshly grated, plus extra for topping
Method
1. Preheat oven to 180°C fan-forced. Cook pasta in salted boiling water until just al dente. Drain and set aside.
2. Heat butter and oil in a large ovenproof frying pan over medium heat. Sauté onion and garlic until fragrant and softened, 3–4 minutes.
3. Sprinkle over the flour and dried herbs, stir for 1 minute to make a roux. Gradually whisk in the combined cream and milk until smooth. Simmer, stirring often, for 3–4 minutes until slightly thickened. Season to taste.
4. Stir in the sun-dried tomatoes, chicken, spinach, parmesan and mozzarella. Add the pasta and toss to coat.
5. Spread evenly in the pan, scatter extra mozzarella over the top and bake for 15–20 minutes until golden and bubbling.

44 Comments

  1. @MrPick71

    Man now I gotta make chicken salad…….thanks Andy (although I put mine on toasted croissants)

  2. @thrillamanilla2545

    She was talking to me! Her dish just kept getting better! I lost it when she threw it in the oven 100/100!! Definitely going to try

  3. @nicosteream

    Seeing a professional cook cut an onion by turning the blade's edge towards their other hand surprises me every time…

  10. @harshilgupta6652

    Remember gordon ramsay, when he was asked to compete in masterchef us leftover challenge along with the contestants he made a one pot pie with this

  13. @StarDust_1988

    Andy fattens up the guests and makes a few nice meals out of them! That's why Babe is not complaining 😅💀
    Saving money on protein 💰

  24. @jeremycharbonneau8031

    My folks would make my favorite chicken salad then and now. Chopped chicken the fold in French dressing and let sit in the fridge chop celery taragon add with a bit of mayo then tear it up. Obviously salt and pepper as well.

  32. @FiXato

    fennel and celery? nope, I'm out 😅
    Only thing that could've made that even worse would be cilantro. 😂

  36. @HHP-t1o

    I wonder if you could just substitute Caesar salad dressing inlieu of the dressing he mad when making the chick salad.

  40. @crazypaste

    Yeah i just stifk it on some tacos with cheese. Or in a baguette with some butter garlic and salt n pepper maybe paroikq then maybe some tomatoes and or ready made pesto. Occasionally lettuce or rocket spincha basically 1 rype of leaves and any grated cheese. But often just the chicken with seasoning and garlis on buttered baguette with pesto or plive oil

  44. @KabeloNaComida

    Please do a BAIÃO de Dois. I believe you can use pigeon pea in Australia! It's such an amazing Brazilian dish!

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