Cheesy Chicken Slice

Prep Time
Cook Time
Ready In

Recipe: #38258

March 02, 2022

"From our weekday newspaper The West Australian."

Original is 6 servings


  • Serving Size: 1 (623.7 g)
  • Calories 776.9
  • Total Fat - 44.7 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 1555.7 mg
  • Sodium - 694.9 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.7 g
  • Protein - 81.8 g
  • Calcium - 374.3 mg
  • Iron - 11 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 180ºC/160ºC fan-forced.

Step 2

Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

Step 3

Remove whole chicken breasts; set aside. Remove remaining meat from carcass; shred finely; set aside.

Step 4

Heat butter in a frying pan over moderate heat and add leek; cook and stir for 3 minutes or until soft, add mushrooms; cook and stir for a further minute or until tender then add tarragon and remove from heat.

Step 5

Whisk eggs and cream in a large jug and add shredded chicken, leek mixture and silverbeet and season.

Step 6

Transfer to prepared pan; level surface and scatter over cheese; gently push into surface.

Step 7

Slice chicken breast (with skin on) into 5mm-thick slices; arrange over top of slice. Lightly spray with oil and bake for 25 minutes or until just set at centre, cool in pan and serve warm with spinach leaves.


No special items needed.

1 Reviews


I made this for a G.F. and onion intolerant friend's family and although I did not try it, they loved it, with rave reviews! I did make a change to this recipe, as I used spinach instead of the silver beet leaves, but everything else was as per recipe. Making this with a store bought chicken is just perfectly easy, (although I did have to find one without stuffing for G.F. purposes). This was the perfect recipe for me, as I had so much in the fridge to use up and this recipe used it all. I am wanting to now make this for my family one night, as it was so quick and easy to make.


review by:
(19 Jan 2024)

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