Leftover deboned roast chicken (I used a whole chicken, discarding bones and skin).
Grated cheddar and Pecorina cheese (+- 2 cups)
Chopped baby spinach, 1 pkt
Cooked screw noodles, 1/2 pkt
3 Chopped leeks
2 Grated fresh garlic cloves
1 punnet Mushrooms, sliced
1lt warm Milk
1/2 tub Fresh Cream
+- 5 Tbls flour
Sautè onion, leeks and garlic in butter.
Add mushrooms and cook until all moisture is cooked away.
Make a white sauce; melt butter, add flour and cook for a few minutes. Add milk, stir until smooth. Add cream, salt and black pepper.
Stir in spinach. Cook for a few minutes.
Layer chicken, pasta, onion mixture then top with spinach sauce. Sprinkle over cheese and bake for approximately 20 – 25 minutes.
Prepared, tried and tested by: Priscilla Huxford