Lockdown easy cooking For the New Cook: Chicken and Apricot Bake #easyrecipes #lockdowncook #glutenfree #leftovers

This recipe as adapted from a  recipe card that I picked up in a supermarket many years ago (imperial measurements so must have been a while. 🙂 ) Its a great way to use up leftovers, and works well with turkey so keep it on hand for post-Christmas use.


  • 1lb cooked chicken (or turkey)
  • 1 oz flour (1 tbs cornflour if gluten free)
  • 3 tbs oil
  • 3 cloves crushed garlic (optional)
  • 1 small red onion or else small bunch spring onions. (The flavours in this are quite delicate so you can use white onion but it may be overpowering)
  • 5 oz dried apricots
  • 1/2 pt milk
  • 3 oz grated cheddar cheese
  • salt and pepper


  • 1.5 oz breadcrumbs (wheat or gf)
  • 1 oz grated cheese


  • heat oven to mk 6 /180 degrees
  • Fry onions gently for 1-2 mins
  • cut cooked meat into bite-sized pieces and coat in flour and seasoning and add to pan
  • fry to seal
  • add apricots
  • add milk and cook until it begins to thicken
  • stir in  3 oz cheese
  • place in an ovenproof dish
  • mix breadcrumbs and 1 oz cheese and sprinkle over  chicken mix
  • bake for approx 20 mins
  • serve with green beans or a salad



make  this dish a little more colourful by adding a couple of tablespoons green peas at the same time as the apricots.

A smaller amount of  chicken can be made up with mushrooms or even a tin of haricot beans (but NOT beans in tomato sauce 🙂 )



Note: illos used are stock photos


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