Need something a little comforting? Need it to be on the cheap side? Yes it’s a warm day today but, really, I love a pasta bake whatever the weather.

This Jamie Oliver chicken and mushroom pasta bake is the leftover roast chicken dish for you.  You’re just cooking up a load of mushrooms, adding wine or stock and some cream, and baking it all together. His recipe takes some time to make, having to brown off chicken thighs. If you’re using up leftover roast chicken you’re saving yourself so much time.  Avoiding food waste and less time at the cooker?  Sounds good to me.

If you’ve got loads of small amounts of pasta shapes, a pasta bake is a great way to use them up. Just cook each one to its time and clear out those annoying scraps.  When you buy lasagne sheets, they are made specifially to avoid having to pre-cook.  When you need to use up a handful each of fusilli, penne, little bows – cook them for 5 minutes fewer than the cooking time instructions on the packet.  Seem like a pain in the arse?  Pasta is cheap? Well, if you chuck handfuls of pasta each week, that amounts to bags and bags over the year.  Most of us base our shopping choices on price; so why are we happy to just throw food away, food that we have worked to pay for?  Bask in the satisfaction of not wasting foood.

You can make this dish and pop it in the freezer, which will keep your chicken safe and ready to eat at a later date. Just remember: LABEL IT!

We totally loved this, was the absolute favourite for me and the elder kiddo. Heaven.

Chicken and mushroom pasta bake

Serves around 4
Serves 4; adapted from Jamie Oliver


Olive/ground nut oil
At least 150g leftover chicken
Sea salt
Freshly ground black pepper
2 cloves garlic
350g fresh mushrooms, cleaned and sliced
200ml white wine or chicken stock
320g dried pasta
300ml (1 regular tub) single cream
150g Gran Padano/Italian hard cheese*

* I don’t buy Parmesan because it’s so expensive, but use what you prefer

Chopping board
Frying pan
Slotted spoon/flipper
Measuring jug
Large oven-proof dish

Optional tools
Garlic crusher

20 minutes prep
1 hour 15 minutes cook



Shred the chicken meat into pieces no wider then 5mm
Wipe mushrooms DO NOT WASH THEM
Slice the mushrooms into slices around 3mm thick
Crush or finely slice the garlic
Grate the cheese


Preheat the oven to 200C
Heat the oil in your large frying pan over a medium heat
Add the mushrooms and cook fro about 10 minutes, so that the water in the mushrooms cooks out (this is why you shouldn’t even wash mushrooms)
Put on a pot of water for your pasta, and cook to packet instructions
When mushrooms are cooked through, add the garlic and cook for a minute, stirring so it doesn’t burn
Add the wine or chicken stock and leftover chicken and simmer for 5 minutes
Pour the cream over (if you don’t quite have 300ml just add more stock/wine)
Season well with salt and pepper
Add 3/4 of the cheese, then the pasta and stir wll
Scrape into your oven proof dish, top with the remaining cheese
Bake for about 30minutes, until the top is golden brown and the sauce is bubbling

Storage/further meals

Your can leave to cool and freeze the whole dish
If you don’t eat it all in one sitting, leave to cool to room temperature
Cover and store in the fridge for no more than a couple of days
You can eat this again at room temperature but I do not advise re-heating again, as this would be the third heating of the chicken, and you could be putting yourself at risk






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