Chicken Casserole & Home-made bread rolls

After a busy morning doing various jobs and running around sorting out presents for up and coming birthdays… I had a little think about my kids coming out of school in a few hours and muttering the inevitable words… “what’s for dinner? We’re starving!” Hello to you too my cherubs, hope you’ve had a fab day 🙂

The quick and easy dinner I decided upon for the evening is left over roast chicken, red lentils and veg Casserole. All chucked into my trusted Casserole pot! This dinner, quite literally takes 5 minutes to prep, then is popped in the oven until the kids get home! Luckily for us, I had a little more time on my hands over lunch so did a search on Pinterest and found a quick and easy recipe for some home made bread rolls (see pinned recipe on our ‘Delicious Dinners’ board. I adapted the recipe slightly (omitting the sugar and salt), but they are still delicious!).

Enjoy – this is lip smacking and full of goodness for those hungry little tummies!

Casserole Ingredients:

Left over Roast Chicken (removed from Carcass)

1 cup of Red Lentils (Split)

5 Potatoes quartered (I like to keep this skin on, this is obviously optional)

1/2 Butternut Squash quartered and diced

1 Leek sliced

2 Garlic Cloves

Sprigs of Thyme

Sprinkle of Mixed Herbs

Sprinkle of Paprika

Casserole Method:

Preheat Oven to 170.C

Pop all of the above ingredients into a large casserole dish, cover with water and pop into the oven for 4/5 hours. Stir occasionally and top up with boiling water if required.

Meanwhile, time to make the bread rolls if you fancy them!

Bread Roll Ingredients:

1 Cup of warm water

1/3 Cup of Oil

1/4 Cup of Sugar (optional)

2 Tbls of Yeast

1/2 Tsp of Salt (optional)

1 Egg (Beaten)

1 Tbls of softened Butter

3/4 Cups of all purpose Flour (I used 3 cups)

Splash of Milk

Bread Roll Method:

In a large bowl, mix the water, oil, sugar (optional) and yeast together. Leave for about 8 mins until the mixture goes bubbly. Stir in the egg, butter and salt (optional).

Next, add one cup of Flour at a time, mixing either by hand or with a stand mixer. Mix until the dough is soft and no longer sticky. If kneading by hand, knead for 10 minutes (5 mins with a mixer).

Divide the dough mixture into 16 or 18 balls, place on a tray and cover with a tea towel. Leave in a warm place, preferably for at least 30 minutes.

15 minutes before you want to eat the Chicken Casserole, pop them in the oven for 10-12 minutes at 180.c

Leave a Reply