Chicken Cheese Semolina Slice

Ingredients

• 1 cup (150 g) fine semolina
• 2 cups (480 ml) milk
• 3 large eggs
• 2 cups (300 g) cooked shredded chicken
• 1 cup (100 g) grated cheddar cheese
• 1 cup (150 g) peas (fresh or frozen, thawed)
• 1 teaspoon (4 g) baking powder
• 2 tablespoons (8 g) chopped fresh herbs (such as parsley, chives, or basil)

Ingredient Notes

• Fine semolina: Gives structure and a light grainy texture. You can find this in most grocery stores near the flours or pasta section. It’s not whole grain, so it’s less fibrous but easier to digest for some.
• Milk: Whole milk adds creaminess, but you can use 2% or skim if you want to reduce fat slightly. Avoid plant milks here as they may affect texture and binding.
• Eggs: Key for binding the semolina and proteins together, providing richness and moisture.
• Cooked shredded chicken: Perfect for using leftovers or rotisserie chicken, adding lean protein that keeps this dish hearty.
• Cheddar cheese: Adds flavor and slight sharpness, as well as fat and protein. Other semi-hard cheeses like gouda or mozzarella can be substituted if preferred.
• Peas: Adds moisture, mild sweetness, and a bit of extra fiber without overpowering the flavors. Frozen peas are convenient and work well thawed.
• Baking powder: Ensures the slice rises slightly and sets with a tender crumb. It’s a small but essential step.
• Herbs: Fresh herbs brighten the flavor and keep the slice from feeling too dense or heavy.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line an 8×8-inch (20×20 cm) square baking tin with parchment paper or grease it lightly to prevent sticking.
2. In a medium bowl, whisk together the fine semolina,  milk,  eggs, and baking powder until smooth and fully combined. The mixture will be fairly runny at this stage.
3. Fold in the shredded chicken, grated cheddar cheese, peas, and chopped herbs gently with a spatula or wooden spoon. Stir just enough to distribute evenly—avoid overmixing, which can make the texture tough.
4. Pour the batter into the prepared baking tin, smoothing the top with the back of a spoon or spatula.
5. Bake in the preheated oven for 30-35 minutes. The slice should be golden on top and feel firm when you press gently in the center. If it’s still wobbly, bake for an extra 5 minutes and check again.
6. Remove from the oven and let cool slightly in the tin—about 10 minutes—to set fully before slicing into squares. This rest helps keep pieces together and makes serving easier.
7. Serve warm or at room temperature, plain or with a side salad for a light meal.