Easiest Way to Prepare Speedy Piping Hot Gratin Made with Leftover Roast Chicken

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Piping Hot Gratin Made with Leftover Roast Chicken. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Piping Hot Gratin Made with Leftover Roast Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Piping Hot Gratin Made with Leftover Roast Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Piping Hot Gratin Made with Leftover Roast Chicken is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Piping Hot Gratin Made with Leftover Roast Chicken using 5 ingredients and 4 steps. Here is how you cook it.

I was really busy at the end of the year, so I made a macaroni gratin, which is quick to make and my kids love. I heard that they make pie with chicken in the UK. The chicken pie I ate at the British Museum in London was really nice. The canned white sauce is fully flavoured so you only need a little milk to thin it out. You can use rice instead of macaroni to make a doria (rice gratin), and if you don't have any chicken, canned tuna is fine. Recipe by Mme*Pierre

Ingredients and spices that need to be Prepare to make Piping Hot Gratin Made with Leftover Roast Chicken:

1. 100 grams Leftover roast chicken
2. 100 grams Macaroni
3. 1 can Canned white sauce
4. 150 ml Milk
5. 10 grams Grated Parmesan cheese

Steps to make to make Piping Hot Gratin Made with Leftover Roast Chicken

1. Preheat the oven to 240℃. Boil the macaroni according to the instructions on the packet, and drain. Mix the milk into the canned white sauce a little at a time.
2. The amount of milk added equals about half the white sauce can. Put the macaroni into a heatproof container, shred the chicken by hand and place it on top of the macaroni, then top with the white sauce.
3. Gently mix with a spatula or spoon so the sauce and the macaroni blend together evenly.
4. Sprinkle on some Parmesan cheese, and bake in the oven for 10-12 minutes until it browns. If you are using an aluminium tin, you can bake it in the oven.

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