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Leftover Roast Chicken Gratin with Pasta and Mushrooms

Gratin Public
Course: Main course
Preparation time: 0 minutes
Energy: 498 kcal / serving


  • 1.   Preheat your oven to 220 °C (425 °F).
  • 2.   Remove all the leftover chicken by hand: anything that remains on the bones that hasn't been sufficiently eaten, all the pieces left on the carcass... The goal is to obtain a bowl of meat.
  • 3.   Remove the sauce: pour everything that was at the bottom of the dish into a bowl, let it settle and solidify in the refrigerator, use a teaspoon to remove and discard the yellow part on the surface (the solidified fat), and keep the brown jelly that remains at the bottom of the bowl.
  • 4.   Cook the 250g (8 oz) of pasta according to the instructions on the package.
  • 5.   Wash, dry, and slice your button mushrooms into thick slices. Sauté them with a drizzle of olive oil in a sauté pan until the water evaporates.
  • 6.   Meanwhile, make your béchamel sauce: in a large saucepan, melt the butter with the flour. Once you have a blond roux, gradually add the milk while stirring constantly. Once all the milk has been added to the mixture, season with salt, pepper, and grated nutmeg to taste. Add the juice from the chicken sauce. Cook (still stirring) until the mixture thickens and reaches the desired consistency. If needed, you can add a teaspoon of cornstarch to ensure that your béchamel is thick enough.
  • 7.   Add the mushrooms, chicken pieces, and pasta to the béchamel sauce. Mix well. Taste and season with salt and pepper according to your preferences.
  • 8.   Pour everything into a gratin dish and top with grated cheese. Bake for 10 to 15 minutes, keeping a close eye on it. Remove from the oven when the cheese is golden brown.
  • 9.   Serve hot.

Ingredients for servings

  • 250 g of pasta
  • 50 g of flour
  • 40 g of butter
  • ½ liter of milk
  • 1 pinch of nutmeg
  • 250 g of button mushroom
  • 1 leftover roast chicken
  • 1 juice of roast chicken sauce
  • 100 g of grated cheese


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Nutritional information *

    Per serving
    % RDA
  • Energy value
    498 kcal
    25 %
  • Fat
    18,8 g
    27 %
  • of which saturated
    11,63 g
    58 %
  • Carbohydrates
    57,93 g
    22 %
  • of which sugar
    9,22 g
    10 %
  • Protein
    22,01 g
    44 %
  • Fibers
    2,95 g
  •   More data
* As an indication, before cooking, RDA of the EU.