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Prep 30 mins
Cook 15 mins
Excellent for using up leftover roast or rotisserie chicken, with enough vegetables that it's great for you and tastes fantastic too. Invented on-the-fly one night after a roast chicken, but I think it would still taste great just made with pre-cooked chicken breast. Suitable for low-carbohydrate diets (Atkins).
- 500 g roasted chicken meat
- 350 g sweet potatoes or 350 g kumara
- 350 g pumpkin or 350 g buttercup squash
- 200 g fresh spinach
- 1⁄2 brown onion
- 1⁄2 cup mild cheese
- 100 g feta cheese
- 300 ml fresh cream
- 1⁄2 cup homemade chicken stock
- 2 tablespoons coarse grain mustard
- 2 teaspoons garlic
- 50 g pine nuts
- 1 dash salt & pepper
- Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices. Cook (boil or roast) until just soft. Drain, chop roughly and set aside.
- Quickly cook the spinach down until just wilted. Set aside.
- Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.
- Slice the feta cheese, and grate the mild cheese.
- Take the chicken meat off the carcase and break into bite size pieces.
- Set oven to 180°C.
- In a frypan, saute the onions (diced) in the chicken stock. As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil. Simmer, still stirring, for approx 5 minutes.
- Add the pinenuts and the mild cheese and stir through.
- In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.
- Bake for 15 minutes.