1/2 roast chicken?!


Question: I have 1/2 roast chicken left over from dinner yesterday...any ideas what i could make with it for dinner today...apart from salads or sandwichs.. many thanks


Answers: I have 1/2 roast chicken left over from dinner yesterday...any ideas what i could make with it for dinner today...apart from salads or sandwichs.. many thanks

chicken mornay - make a white sauce add shredded peas and diced carrots, cheese and parsely and serve with rice. then take the carcase and boil it with an onion studded with two cloves, a carrot, and a couple of bay leaves. Boil for half an hour, remove onion, carrot, bayleaves and bones, cool and skim. Then bring back to boil with half a cup of pearly barley, add diced carrots, celery and onion that you have sauteed in a separate pan, and you have a nice rich chicken soup - three meals from one bird!

chicken curry

sweet and sour chicken,

mix tomato ketchup, pinapple juice and a squeeze of honey over the chicken so it covers it with a nice sticky consistence and re-heat, serve with rice. Quick and easy.

You could make a chicken casserole, put veg' And potatoes in it and put it in oven, Enjoy.

I shred mine and add it to pasta alfredo or in macaroni cheese.

a stir fry or chop up some onions, cook them & add a jar of nice curry sauce - tasty!

Chicken Stew.. Don't forget the Dumplings

Chicken & rice (mix with a box of Zatarans). Chicken pizza. Chicken alfredo. Chicken sandwich on pita with melted cheese. chicken salad. chicken mas & cheese. chicken in tomato (cut the chicken into pieces and serve in a tomato with alfalfa sprouts and a drizzle of dressing). chicken in chili. chicken on french bread (melt cheese on it, mix mayo in it, mix it in a sauce and top it onto french bread pieces you broil for a few minutes) Hope this helped!

Chicken and dumplings! Here's the recipe from Betty Crocker. It's easy and nummy:

Quick Chicken and Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick? mix
1/3 cup milk
Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

I usually double the recipe and cook it in my large Dutch oven.

Check out the link below if you want to print out the recipe, and while you're there, take a look at the recipe for "Impossibly Easy Chicken Pot Pie". It's delicious, too!

Saute chopped onion, celery and carrots in a little butter until soft-add chicken stock and noodles, simmer until noodles are cooked, add chicken pulled off carcass and warm through. Depending on the amount of stock you have either chicken noodles or chicken noodle soup.

pasta and sauce with chicken yum yum yum yum lol

Chicken ala King. Or some version thereof.

Heat a can of Campbell's Cream of Mushroom Soup, add half a canof water, 1/2 cup cream (or milk), some sliced mushrooms. Pour over toasted bread or rice. Sprinkle chopped parsley and/or grated cheese. You may want to put this in an oven toaster for the cheese to melt.

pizza topping even if you use frozen

Chicken pot pie. Recipe @ epicurious.com

spicy hot chiken with rice or tandur (as u like).

Chicken stew with dumplings,a soup,make it into a tortilla.Don't forget the pepper oh yeah that contains salt.How about the remainder of it with stretched rice or basmati whatever you prefer really.For other options roast potatoes,mashed with and onion gravy or some pasta.

curried chicken salad

Ingredients
1 level tablespoon Madras curry paste


2 medium ready-to-eat roast chickens, or 2 lb (900 g) cooked leftover turkey or chicken


3 oz (75 g) whole blanched almonds


5 fl oz (150 ml) mayonnaise (click here for recipe)


3 fl oz (75 ml) natural yoghurt


2 tablespoons mango chutney, with any bits of mango finely chopped


3 oz (75 g) raisins


3 oz (75 g) dried ready-to-eat apricots, quartered


1 bunch spring onions, sliced thinly, including the green parts


1 x 120 g bag baby leaf salad


1 tablespoon fresh coriander leaves, to garnish


salt and freshly milled black pepper


Pre-heat the oven to gas mark 4, 350°F (180°C).

Spread the almonds out on a baking sheet and toast in the oven for 8 minutes, using a timer. Let them cool for a couple of minutes, then roughly chop them.

Now strip all the meat from the chickens, discarding the skin and bones, and cut it into bite-sized pieces and place them in a mixing bowl. Then, in a small bowl, mix the mayonnaise and yoghurt with the curry paste and mango chutney, then pour this sauce over the chicken. Next, add the raisins, apricots, about three-quarters of the salad onions and about two-thirds of the almonds. Mix everything together thoroughly, taste and season, then cover and chill till needed.

When you are ready to serve, place the salad leaves in the base of a serving dish and spoon the chicken over the top, heaping it up to give it some height. Then scatter the reserved salad onions and almonds and the coriander leaves over the top.





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