Two ways to use up a cold roast chicken 🐓 @wholesomebysarah

Name: Two ways to use up a cold roast chicken 🐓 @wholesomebysarah
Total time: 15 min
Ingredients: ½ + 350 g Chicken, cooked shredded; 1 Fennel; 1 Celery; 2 tbsp Parsley; 6 Anchovy; 4 tbsp Mayonnaise; 1 tbsp Dijon mustard; 1 Lemon; Salt; Black pepper, cracked; Bread; 300 g Pasta; 1 tbsp Butter; 1 tbsp Extra virgin olive oil; 1 Onion, finely chopped; 2 Garlic, finely chopped; 2 tbsp Flour; 1 tsp Italian seasoning, dried; 500 ml Cream; 75 g Sun dried tomato, chopped; 2 Spinach; 50 g Parmesan cheese, grated; 150 g Mozzarella cheese, grated

By Andy Cooks · 15 min

Ingredients

Chicken · cooked shredded½ + 350 g
Fennel1
Celery1
Parsley2 tbsp
Anchovy6
Mayonnaise4 tbsp
Dijon mustard1 tbsp
Lemon1
Salt
Black pepper · cracked
Bread
Pasta300 g
Butter1 tbsp
Extra virgin olive oil1 tbsp
Onion · finely chopped1
Garlic · finely chopped2
Flour2 tbsp
Italian seasoning · dried1 tsp
Cream500 ml
Sun dried tomato · chopped75 g
Spinach2
Parmesan cheese · grated50 g
Mozzarella cheese · grated150 g

Instructions

Remove the meat from the cooled chicken and chop it finely; you need about 2 cups.
Finely dice the fennel (keep some fronds), celery and parsley.
Finely dice the anchovies and mash them lightly in a large bowl. Mix in the mayonnaise, Dijon, lemon zest and juice, salt and pepper.
Add the chicken, fennel, celery and parsley and mix well.
Slice the rolls, divide the mixture between the bases, top with the reserved fennel fronds and serve.

Summarized from Andy Cooks's video. Watch it for the details.

Watch the recipe video

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