Cheesy Chicken Slice

Prep Time
Cook Time
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"From our weekday newspaper The West Australian."

Original recipe yields 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 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.

Tips & Variations

No special items needed.