What to cook with leftover chicken?

Ingredients

• 300g dried pasta
• 250–300g cooked chicken, shredded
• 1 x 198g tin sweetcorn, drained
• 150g frozen peas
• 3 tbsp cream cheese or crème fraîche
• 1 garlic clove, crushed
• Squeeze of lemon, salt and pepper

Method

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1. Boil the pasta in salted water for 10 minutes; add the peas for the last 2 minutes.
2. Scoop out a mugful of the cooking water, then drain.
3. Return the pan to a low heat with the garlic, cream cheese and a splash of the pasta water; stir until silky.
4. Fold in the chicken and sweetcorn and warm through for 3 minutes.
5. Season, add lemon and loosen with more water if needed.

Ingredients

• 2 portions cold cooked rice (about 400g)
• 200g cooked chicken, chopped
• 2 eggs, beaten
• 1 onion or 4 spring onions, sliced
• 100g frozen mixed veg
• 2 tbsp soy sauce
• 1 tbsp vegetable oil

Method

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1. Heat the oil in a large frying pan or wok over a high heat.
2. Fry the onion and frozen veg for 3 minutes.
3. Push to one side, pour in the eggs and scramble until just set.
4. Add the rice, breaking up clumps, and fry for 4 minutes until piping hot.
5. Stir in the chicken and soy sauce and cook for 2 more minutes until everything is steaming.

Ingredients

• 300g cooked chicken
• 2 leeks, sliced
• 25g butter
• 2 tbsp plain flour
• 400ml chicken stock
• 1 tsp mustard
• 500g potatoes, peeled and chopped
• Splash of milk

Method

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1. Boil the potatoes for 15 minutes, then mash with the milk and season.
2. Meanwhile soften the leeks in the butter for 8 minutes.
3. Stir in the flour, then gradually add the stock and simmer for 3 minutes until thick.
4. Add the mustard and chicken and tip into an ovenproof dish.
5. Top with the mash and bake at 200°C (180°C fan) for 20 minutes until golden.