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Chicken Stroganoff with Kale using leftover roast chicken | Kids Eat by Shanai

Leftover Roast Chicken Stroganoff


  • Total Time: 15 minutes
  • Yield: 4-6 1x

Description

This Leftover Roast Chicken Stroganoff with kale is really easy and ready in just 15 minutes!  Just as rich and delicious as the popular Beef Stroganoff and a great way to use up any leftover chicken.


Ingredients

Scale
  • 3 tablespoons butter
  • 1 onion, thinly sliced
  • 300g button mushrooms, sliced
  • 2 tablespoons cornflour
  • 2 cups chicken stock
  • 200ml sour cream
  • 1 tablespoon Dijon mustard
  • salt & pepper
  • 1 cup kale, de-stemmed & sliced
  • 12 cups cooked roast chicken, shredded
  • pasta to serve
  • parsley to garnish (optional)

Instructions

Heat a large pan over medium-high heat, add the butter and onion and cook for 1 minute.  Stir through the mushrooms and cook until golden.  Add the cornflour and cook 1 minute stirring constantly.

Pour in 1 cup of chicken stock and use a wooden spoon to scrape all the goodness from the bottom of the pan.  Add the other cup of chicken stock, sour cream, Dijon mustard and kale.  Bring to a simmer, then reduce heat to low and cook for 5 minutes to thicken the sauce.

Remove from heat, stir through the chicken and season with salt and pepper.  Serve over pasta & garnish with fresh parsley.

Notes

You can use plain flour instead of corn flour if that is all you have.

Also delicious served over mashed potato or polenta.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes