I always think the best part of a roast chicken is the leftovers. They’re too good to waste, and when mixed into a creamy béchamel with a bit of cheddar, they make the most comforting croquettes with leftover roast chicken. These are what I cook when I want something simple but warm, golden, and a bit nostalgic—the kind of meal that feels like a reward for trying not to waste food.
Making the most of what’s in the fridge
Leftover roast chicken has such depth of flavour because it’s already seasoned and roasted. Shred it finely and fold it into a rich béchamel sauce, and suddenly you’ve got the base for soft, creamy croquettes that crisp beautifully when fried or baked. They’re also ideal for freezing, so nothing ever goes to waste.
When I’m short on time, I make these while the kettle’s boiling. The mixture comes together quickly and can be chilled until needed. I often serve them alongside crispy chicken croquettes with creamy filling or air fryer croquettes with serrano ham and béchamel for variety. You’ll find both recipes, and more like them, in 10 best Spanish cheese croquette recipes to make at home.
Cheddar makes these croquettes special
Cheddar brings sharpness and body to the filling. It melts easily, binding the chicken with the béchamel to create a rich, creamy interior. You can use mature cheddar for stronger flavour or mix in manchego for a slightly nutty tone.
These croquettes are a lovely way to turn yesterday’s dinner into something that feels new again. The cheese adds just enough indulgence without making them heavy, and the golden crust provides that satisfying contrast of crisp and soft.
Ingredients
- 75 g unsalted butter
- 80 g plain flour
- 650 ml whole milk, warmed
- 200 g shredded leftover roast chicken
- 70 g grated mature cheddar
- ½ tsp mustard powder
- ¼ tsp nutmeg
- ½ tsp white pepper
- 1 tsp salt
- 2 large eggs, beaten
- 120 g dried breadcrumbs
- Oil for frying (light olive or sunflower)
Ingredient notes
The chicken should be finely shredded, not chunky, so it mixes evenly with the sauce. If you’ve used herbs in your roast, they’ll add a subtle depth of flavour here. A bit of mustard powder sharpens everything nicely against the creamy cheese.
I usually use day-old breadcrumbs for the coating. They absorb less oil and give a crispier texture when fried. If you prefer, panko works beautifully too for a lighter crust.
Equipment needed
You’ll need a saucepan for the béchamel, a whisk or sturdy spoon for stirring, and a tray to chill the mixture once cooked. A deep pan for frying or an air fryer for a lighter version both work well.
A pair of tongs makes flipping easier, especially if you’re frying in batches. Keep a slotted spoon nearby to lift the croquettes out quickly once they’re golden.
Instructions
Melt the butter in a pan and stir in the flour to make a roux. Cook gently for a couple of minutes before adding the warm milk gradually, whisking until smooth and thick. Stir in the shredded chicken, grated cheddar, mustard powder, nutmeg, salt, and pepper. Mix until everything melts together into a creamy consistency.
Spread the mixture into a dish, smooth the top, and drizzle with a bit of olive oil to prevent a skin forming. Cool to room temperature, cover, and refrigerate for at least four hours or overnight. Once set, shape into ovals, roll in flour, then dip in beaten egg and breadcrumbs.
Fry at 180°C for 2 to 3 minutes until golden, or bake at 200°C for 20 minutes, turning halfway. For a lighter alternative, use the same method from air fryer croquettes with serrano ham and béchamel and cook at 190°C for about 10 minutes.
How to get the perfect texture
The béchamel should be thick enough to coat a spoon but still soft when stirred. If it’s too runny, cook a little longer; if it feels stiff, whisk in a touch more warm milk. The mixture should hold its shape easily when cool.
Always chill before shaping—this is what keeps the croquettes neat and stops them bursting in the oil. If you’re making a large batch, you can form and coat them the day before, ready to fry or bake later.
What to serve with leftover chicken croquettes
These go beautifully with a simple salad and a spoonful of aioli or tomato chutney. If you’re serving tapas-style, add croquettes with spinach, cheese and nutmeg for a green, creamy contrast, or creamy croquetas de jamón with manchego and béchamel for that classic Spanish flavour. A bowl of marinated olives or roasted peppers on the side completes the meal perfectly without much effort.
Wine and beer pairings
A crisp Chardonnay without too much oak complements the creamy cheese beautifully. A Verdejo works well too if you prefer something lighter. For beer, I like a golden ale or Spanish lager—both cut through the richness and leave a clean finish. If you’re going all out, try a cava brut; its dry bubbles contrast wonderfully with the warm, cheesy filling.
Frequently asked questions
Can I use rotisserie chicken instead of homemade roast?
Yes, it works just as well. Just remove the skin and any bones before shredding.
Can I freeze these croquettes?
Absolutely. Freeze after coating, then fry or bake straight from frozen, adding a minute or two to the cooking time.
Can I add vegetables to the mixture?
Yes, finely chopped cooked leeks or peas blend nicely without overpowering the flavour.
What’s the best way to reheat leftover croquettes?
Reheat in the oven or air fryer until hot and crisp. Avoid the microwave, which softens the crust.
How do I make them spicier?
Add a pinch of smoked paprika or cayenne to the béchamel for gentle heat.
Tips for success with leftover chicken croquettes
Always start with cold, firm mixture before shaping. It holds together better and fries evenly. When coating, press the breadcrumbs lightly into the surface—this helps them cling properly and prevents flaking. If you’re baking instead of frying, brush each croquette lightly with oil to help them brown evenly. The key is patience: let them rest a minute after cooking so the interior firms slightly before serving.
Recipe variations worth trying
Mix in a little serrano ham for a salty note reminiscent of creamy croquetas de jamón with manchego and béchamel. For a vegetarian twist, swap the chicken for sautéed mushrooms as in vegetarian mushroom and cheese croquettes.
You can also make a gluten free version by following the method from gluten free croquettes with cheese and potato mash, using potato mash instead of flour-thickened béchamel.
Storage and reheating tips for homemade croquettes
Store cooked croquettes in the fridge for up to three days. Reheat in a hot oven or air fryer until the coating is crisp again. They also freeze well—place them in a single layer before transferring to a bag once solid. For meal prep, you can make and chill the mixture in advance, shaping and frying only when you’re ready to serve.
Nutrition per serving
These croquettes are high in protein and calcium thanks to the chicken and cheese. Using light olive oil for frying keeps them balanced, while baking or air frying reduces fat further. They’re proof that leftovers can be the highlight of the week, not an afterthought.
Croquettes with leftover roast chicken and cheddar
Ingredients
- 75 g butter unsalted
- 80 g plain flour
- 650 ml whole milk warmed
- 200 g roast chicken shredded, leftover
- 70 g mature cheddar grated
- ½ tsp mustard powder
- ¼ tsp Ground nutmeg
- ½ tsp white pepper
- 1 tsp salt
- 2 eggs large, beaten
- 120 g dried breadcrumbs
- Oil for frying light olive or sunflower
Instructions
- Melt the butter in a pan and stir in the flour to make a roux. Cook gently for a couple of minutes before adding the warm milk gradually, whisking until smooth and thick.
- Stir in the shredded chicken, grated cheddar, mustard powder, nutmeg, salt, and pepper. Mix until everything melts together into a creamy consistency.
- Spread the mixture into a dish, smooth the top, and drizzle with a bit of olive oil to prevent a skin forming. Cool to room temperature, cover, and refrigerate for at least four hours or overnight. Once set, shape into ovals, roll in flour, then dip in beaten egg and breadcrumbs.
- Fry at 180°C for 2 to 3 minutes until golden, or bake at 200°C for 20 minutes, turning halfway.
- For a lighter alternative, use the same method from air fryer croquettes with serrano ham and béchamel and cook at 190°C for about 10 minutes.