Greek Inspired Chicken & Vegetable Bake

Submitted by KiwiWorkingMum

"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)."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 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 brown onion
• 118.29 ml mild cheese
• 100 g feta cheese
• 300 ml fresh cream
• 118.29 ml homemade chicken stock
• 29.58 ml coarse grain mustard
• 9.85 ml garlic
• 50 g pine nuts
• 0.25 ml salt & pepper

directions

1. 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.
2. Quickly cook the spinach down until just wilted. Set aside.
3. Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.
4. Slice the feta cheese, and grate the mild cheese.
5. Take the chicken meat off the carcase and break into bite size pieces.
6. Set oven to 180°C.
7. 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.
8. Add the pinenuts and the mild cheese and stir through.
9. 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.
10. Bake for 15 minutes.