This was given to me many years ago by the wonderful Diana Wigmore. It has maybe adapted from the original recipe she gave me but it remains a firm family favourite.
A great dish to use up left over roast chicken and of course turkey could easily be interchanged here. A fun topping makes the boys think they are eating something naughty.
Ingredients
Left over roasted chicken
Broccoli broken up into florets
Butter
Flour
Milk
Curry powder – for a spicier meal add more
Cheddar Cheese cut into tiny diced pieces
Large packet of Ready Salted Crisps (You can use any flavour but plain ready salted doesn’t overpower the other flavours)
Make the roux with the butter, flour and milk (everyone has their own way – but I throw the ingredients in together and with my pampered chef spiral whisk mix them)
Add curry powder – even a good spoonful still leaves the meal mild
Place the broccoli across the bottom of an ovenproof dish
Cover with the chickenCover with the roux making sure all the chicken is covered.
Cook in hot oven for 20 minutes or so – roux must be bubbling
Take out and sprinkle the slightly broken crisps over – cover with cheese cubes and return to the oven.
10 minutes for the cheese to melt and the top to become an enticing melted brown and just bubbling.
Remove and serve with sides of your choice – tiny crispy floured roasties go well, as does mashed potatoes. Fresh peas or carrots bring a vibrancy to the table. These can be added before the chicken stage – frozen peas or diced boiled carrots so keep the timings altogether. Or served as a side dish.
This flies off the table so make sure you get enough first time round as there are never seconds left.
enjoy
Tiggy
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