Now that Patrick is back in school this year, we are looking for ways to save money when it comes to our cooking. We love to try new recipes, but sometimes that can require a lot of ingredients and purchases that maybe you wouldn’t keep on hand normally and is not budget friendly. We received the cookbook Save With Jamie, by Jamie Oliver, for Christmas this year and it is a really great resource for teaching you how to save money and use your leftovers in fun new ways. Sometimes having leftovers is so boring, but this recipe lets you recreate your leftover roast chicken into a whole new meal! We roasted a chicken on Saturday for dinner, and now I have a go-to recipe to use up my leftovers! This recipe calls for 5 ounces of leftover chicken.
The recipe makes a lot of filling, so I also used the filling to make baked egg cups for a quick and healthy breakfast on the go – the recipe will be posted later! Give this a try next time you are looking for a way to use leftover chicken, and let me know what you think!
Leftover Chicken and Spinach Cannelloni
1 lb frozen chopped spinach
2 tbsp. flour
2 tsp. English mustard
3/4 cup milk (I used 1%)
5 oz. leftover cooked chicken, finely chopped
1/2 bunch fresh basil, chopped
2 oz. sharp cheddar cheese, grated
14-16 dried cannelloni tubes
2 cloves of garlic
2 pinches dried chili flakes/red pepper flakes (more if you want a good kick)
2 x 14 oz. cans diced tomatoes
Preheat your oven to 350 degrees. Peel and finely chop your onion. Put the onion in a large saucepan on medium heat with a good lug of olive oil. Saute for about 6 minutes, or until your onions are soft, stirring regularly. Add your frozen spinach and put the lid on the pan. Cook for about 8-10 minutes, or until the spinach is thawed. Stir in the flour and mustard. Slowly add your milk while stirring constantly for 2-3 minutes until creamy. Remove the pan from the heat and season with salt and pepper to taste. Stir in your chopped chicken and basil, as well as half of your grated cheese.
Get out a baking dish that is about 10″ x 12″. Using a small teaspoon, fill each dried cannelloni tube with your filling. I really stuffed these full! Lay the cannelloni in the baking dish as you go, creating a single layer of stuffed noodles.
In a medium saucepan, heat a lug of olive oil on medium heat. Peel your garlic and either finely chop or push through a garlic press into the hot pan. Stir for a few minutes, until the garlic becomes fragrant and lightly golden. Add your chili flakes and canned tomatoes, along with 6 ounces of water. Bring all the ingredients to a boil for 2-3 minutes, and season with salt and pepper. Pour all of the sauce over the cannelloni in your baking dish – make sure to distribute evenly! Sprinkle the remaining grated cheese over the dish, and pop into the oven for 30 minutes! The cheese should be golden and bubbling when you take it out after 30 minutes. Allow the dish to cool about 10 minutes, drizzle a bit of olive oil on top, and serve with a nice green salad!