Chicken and ham pasta bake

    45 min

    You can use leftovers in this pasta bake, making it very economical. Leftover pasta, leftover chicken, leftover ham - it all works well in this recipe. If you have some leftover veg, you can add that too.

    324 people made this

    Serves: 2 

    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 250ml milk
    • 70g cooked, cubed chicken breast
    • 70g cooked and cubed ham
    • 80g cooked pasta or noodles
    • 4 tablespoons chopped celery
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 90g grated Cheddar cheese
    • 1 teaspoon paprika

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
    3. Remove from heat and stir in the chicken, ham, pasta or noodles, celery, salt and ground black pepper. Transfer this mixture to a casserole dish.
    4. Bake at 200 C / Gas 6 for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (67)


    beautiful taste, will make again  -  18 Aug 2011


    Lovely simple recipe for a quick easy dinner!! I used a left over bacon joint,which gave a lovely flavour, some mushrooms and a bit of cabbage. I also added a spoon full of Dijon mustard to the sauce. Very tasty, this will now be on the menu in our household. Thanks for sharing!!  -  02 Dec 2012


    Delicious and simple to make. I used to make something very similar when I was a student, but I lost the recipe some years ago, so this really brought back some fond memories. I did make one or two small changes though. Firstly, I didn't put any celery in it. Because that seems a bit weird. Much better to just serve it with some steamed veg I thought. I also altered the quantity of butter and flour a bit, adding half as much again. I did that because my sauce was fairly watery at first, which I suspect is the result of my only having semi-skimmed milk at home. That might be worth considering if anyone else is using semi or skimmed milk. Those minor things aside, I loved this, and will make it again.  -  23 Nov 2012