Piping Hot Gratin Made with Leftover Roast Chicken

Piping Hot Gratin Made with Leftover Roast Chicken

Don't throw out that tasty leftover roast chicken! Simply use it to make gratin instead. You only need a few ingredients, so it doesn't take long to make.

Ingredients: 3-4 servings

Leftover roast chicken
100 g
100 g
Canned white sauce
1 can (290 g)
150 ml
Grated Parmesan cheese
10 g


1. Preheat the oven to 240℃. Boil the macaroni according to the instructions on the packet, and drain. Mix the milk into the canned white sauce a little at a time.
2. The amount of milk added equals about half the white sauce can. Put the macaroni into a heatproof container, shred the chicken by hand and place it on top of the macaroni, then top with the white sauce.
3. Gently mix with a spatula or spoon so the sauce and the macaroni blend together evenly.
4. Sprinkle on some Parmesan cheese, and bake in the oven for 10-12 minutes until it browns. If you are using an aluminium tin, you can bake it in the oven.

Story Behind this Recipe

I was really busy at the end of the year, so I made a macaroni gratin, which is quick to make and my kids love. I heard that they make pie with chicken in the UK. The chicken pie I ate at the British Museum in London was really nice.