Two ways to use up a cold roast chicken 🐓 @wholesomebysarah

Fennel and Anchovy Chicken Sandwich Ingredients * ½ roast chicken, cooled * 1 small fennel bulb * 1 celery stalk * 2 tbsp flat-leaf parsley leaves * 6 anchovy fillets * 4 tbsp good quality mayonnaise * 1 tbsp Dijon mustard * 1 lemon * Salt and cracked black pepper * Good quality bread rolls, to serve Method 1. Remove the meat from the chicken and chop finely — you'll need about 2 cups. 2. Finely dice the fennel (reserve some fronds), celery and parsley. 3. Finely dice the anchovies and mash lightly in a large bowl. Mix in the mayo, Dijon, lemon zest and juice, salt and pepper. 4. Add the chicken, fennel, celery and parsley. Mix well to combine. 5. Slice the rolls, divide the mixture between the bases, top with fennel fronds and serve. Marry Me Chicken Pasta Bake Ingredients * 300g short pasta (penne, spirals or rigatoni) * 1 tbsp unsalted butter * 1 tbsp extra-virgin olive oil * 1 onion, finely chopped * 2 garlic cloves, finely chopped * 2 tbsp plain flour * 1 tsp dried Italian herbs * 250ml thickened cream * 250ml full-cream milk * Salt and pepper * 75g sun-dried tomatoes, chopped * 350g cooked shredded chicken * 2 handfuls baby spinach * 50g parmesan, freshly grated * 150g mozzarella, freshly grated, plus extra for topping Method 1. Preheat oven to 180°C fan-forced. Cook pasta in salted boiling water until just al dente. Drain and set aside. 2. Heat butter and oil in a large ovenproof frying pan over medium heat. Sauté onion and garlic until fragrant and softened, 3–4 minutes. 3. Sprinkle over the flour and dried herbs, stir for 1 minute to make a roux. Gradually whisk in the combined cream and milk until smooth. Simmer, stirring often, for 3–4 minutes until slightly thickened. Season to taste. 4. Stir in the sun-dried tomatoes, chicken, spinach, parmesan and mozzarella. Add the pasta and toss to coat. 5. Spread evenly in the pan, scatter extra mozzarella over the top and bake for 15–20 minutes until golden and bubbling.