What can l do with Leftover Chicken?!
Answers:
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
--Southern Living, Dec!. 2004
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CURRIED CHICKEN & BROCCOLI
(serves 8-10)
2 whole (both sides) boneless chicken breasts, cut to small pieces
2cans cream of chicken soup
1cup mayonnaise
2 Tbsp!. (fresh) lemon juice
? tsp curry powder
1 bunch blanched broccoli crowns
1 cup grated cheddar cheese
In a large baking pan, layer chicken breast pieces with blanched broccoli crowns!. Separately, combine, and mix thoroughly, soup, mayonnaise, lemon juice and curry powder!. Pour mixture over chicken and broccoli!. Spread grated cheese over top!.
Bake at 375 for about 40 minutes or until bubbling and slightly browned!.
--rob b, YahooAnswers
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QUICK & EASY KING RANCH CHICKEN CASSEROLE
Prep: 30 min!., Cook: 19 min!., Bake: 1 hr!.; Stand: 10 min!.
1 (2-lb!.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz!.) can cream of mushroom soup
1 (10 3/4-oz!.) can cream of chicken soup
2 (10-oz!.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1!. Preheat oven to 350°F!. Melt butter in a large skillet over medium-high heat!. Add onion, and sauté 6 to 7 minutes or until tender!. Add bell pepper and garlic, and sauté 3 to 4 minutes!. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients!. Cook, stirring occasionally, 8 minutes!.
2!. Layer half of chicken in a lightly greased 13- x 9-inch baking dish!. Top with half of soup mixture and 1 cup Cheddar cheese!. Cover with half of corn tortilla chips!. Repeat layers once!. Top with remaining 1 cup cheese!.
3!. Bake at 350° for 55 minutes to 1 hour or until bubbly!. Let stand 10 minutes before serving!.
*1 tsp!. chili powder and 1/8 tsp!. ground red pepper may be substituted for Mexican-style chili powder!.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
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CHICKEN TORTILLA SOUP
1 large onion, chopped
2 Tbsp veg!. oil
2 cloves chopped garlic
1 (4 oz!.) can green chilies and juice
2 (15 oz) cans stewed tomatoes
2 (15 oz) cans chicken broth
2 tsp!. worcestershire sauce
1? teaspoon hot sauce
2 chicken bouillon cubes
1 tsp!. each salt, pepper, cumin, chili powder, and sugar
1? cups water
1 cup (or more) chopped cooked chicken meat
Saute' one chopped onion in 2 tablespoons of oil!. Add the rest of the ingredients!. Simmer for 45 minutes to an hour!.
To serve, crush tortilla chip in your soup bowl!. Top with soup, cheddar cheese, and slices of avocado!.
--Patti B, YahooAnswers
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Poblano Chicken Chowder
1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2- 3 small poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream
Heat the oil in a large stockpot over medium heat!. Add the carrots, onions, celery, garlic, poblano peppers,
salt, white pepper, cumin, and thyme!. Saute for 7 to 8 minutes, or until the vegetables begin to soften!. Stir in the chicken bouillon!. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender!. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through!. Shortly before the chowder is done, melt the butter in a large skillet over medium heat!. Add the flour and stir to combine!. Cook, stirring frequently, for 3 to 4 minutes to cook the flour!. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly!.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time!. Pour the mixture in the skillet into the stockpot, whisking to blend!. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken!. Remove the pot from the heat!. Stir in the hot sauce, then the cream, and serve!.
--Paula DeanWww@FoodAQ@Com
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
--Southern Living, Dec!. 2004
---------------------------------
CURRIED CHICKEN & BROCCOLI
(serves 8-10)
2 whole (both sides) boneless chicken breasts, cut to small pieces
2cans cream of chicken soup
1cup mayonnaise
2 Tbsp!. (fresh) lemon juice
? tsp curry powder
1 bunch blanched broccoli crowns
1 cup grated cheddar cheese
In a large baking pan, layer chicken breast pieces with blanched broccoli crowns!. Separately, combine, and mix thoroughly, soup, mayonnaise, lemon juice and curry powder!. Pour mixture over chicken and broccoli!. Spread grated cheese over top!.
Bake at 375 for about 40 minutes or until bubbling and slightly browned!.
--rob b, YahooAnswers
--------------------------------
QUICK & EASY KING RANCH CHICKEN CASSEROLE
Prep: 30 min!., Cook: 19 min!., Bake: 1 hr!.; Stand: 10 min!.
1 (2-lb!.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz!.) can cream of mushroom soup
1 (10 3/4-oz!.) can cream of chicken soup
2 (10-oz!.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1!. Preheat oven to 350°F!. Melt butter in a large skillet over medium-high heat!. Add onion, and sauté 6 to 7 minutes or until tender!. Add bell pepper and garlic, and sauté 3 to 4 minutes!. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients!. Cook, stirring occasionally, 8 minutes!.
2!. Layer half of chicken in a lightly greased 13- x 9-inch baking dish!. Top with half of soup mixture and 1 cup Cheddar cheese!. Cover with half of corn tortilla chips!. Repeat layers once!. Top with remaining 1 cup cheese!.
3!. Bake at 350° for 55 minutes to 1 hour or until bubbly!. Let stand 10 minutes before serving!.
*1 tsp!. chili powder and 1/8 tsp!. ground red pepper may be substituted for Mexican-style chili powder!.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
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CHICKEN TORTILLA SOUP
1 large onion, chopped
2 Tbsp veg!. oil
2 cloves chopped garlic
1 (4 oz!.) can green chilies and juice
2 (15 oz) cans stewed tomatoes
2 (15 oz) cans chicken broth
2 tsp!. worcestershire sauce
1? teaspoon hot sauce
2 chicken bouillon cubes
1 tsp!. each salt, pepper, cumin, chili powder, and sugar
1? cups water
1 cup (or more) chopped cooked chicken meat
Saute' one chopped onion in 2 tablespoons of oil!. Add the rest of the ingredients!. Simmer for 45 minutes to an hour!.
To serve, crush tortilla chip in your soup bowl!. Top with soup, cheddar cheese, and slices of avocado!.
--Patti B, YahooAnswers
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Poblano Chicken Chowder
1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2- 3 small poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream
Heat the oil in a large stockpot over medium heat!. Add the carrots, onions, celery, garlic, poblano peppers,
salt, white pepper, cumin, and thyme!. Saute for 7 to 8 minutes, or until the vegetables begin to soften!. Stir in the chicken bouillon!. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender!. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through!. Shortly before the chowder is done, melt the butter in a large skillet over medium heat!. Add the flour and stir to combine!. Cook, stirring frequently, for 3 to 4 minutes to cook the flour!. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly!.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time!. Pour the mixture in the skillet into the stockpot, whisking to blend!. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken!. Remove the pot from the heat!. Stir in the hot sauce, then the cream, and serve!.
--Paula DeanWww@FoodAQ@Com
The possibilities are endless:
Put it on a sandwich
dice it and use it on a salad or as a pizza topping
turn it into chicken salad
shred it and make BBQ chicken
shred or dice it and make a chicken pot pie--add some frozen veggies and frozen American fries (unseasoned), a couple of cans of creamed soups, some pepper and throw it all in the slow cooker!. Buy a refrigerated pie crust, cut it into wedges and bake!. Serve the filling over the crust!.Www@FoodAQ@Com
Put it on a sandwich
dice it and use it on a salad or as a pizza topping
turn it into chicken salad
shred it and make BBQ chicken
shred or dice it and make a chicken pot pie--add some frozen veggies and frozen American fries (unseasoned), a couple of cans of creamed soups, some pepper and throw it all in the slow cooker!. Buy a refrigerated pie crust, cut it into wedges and bake!. Serve the filling over the crust!.Www@FoodAQ@Com
dont forget the stir fry!.
you can use more or less of any ingredients according to how many people you are feeding!.
1 can chicken broth or two cups water with bullion cubes!.
approx!. 1/2 c ketchup
approx 1/2 c syrup
approx 1/4 c soysauce
(more or less according to your taste)
any extra seasonings you want to taste!.
any veggies and rice or pasta you want!.
corn starch or flour for thickening!.
my kids love it!.Www@FoodAQ@Com
you can use more or less of any ingredients according to how many people you are feeding!.
1 can chicken broth or two cups water with bullion cubes!.
approx!. 1/2 c ketchup
approx 1/2 c syrup
approx 1/4 c soysauce
(more or less according to your taste)
any extra seasonings you want to taste!.
any veggies and rice or pasta you want!.
corn starch or flour for thickening!.
my kids love it!.Www@FoodAQ@Com
Chicken Alfredo Pizza
1 di giorno's pizza crust
1 jar of bertolli's alfredo sauce
shredded mozz cheese
shredded jack cheese
left over chicken
cook ur pizza crust till a golden brown,while its cooking heat ur alfredo sauce in a pan(I also add parmesan cheese to this)when crust is ready add ur sauce then cover with jack cheese,then place chicken on top of this and add ur mozz cheese,cook till browned and bubbly hot!.Www@FoodAQ@Com
1 di giorno's pizza crust
1 jar of bertolli's alfredo sauce
shredded mozz cheese
shredded jack cheese
left over chicken
cook ur pizza crust till a golden brown,while its cooking heat ur alfredo sauce in a pan(I also add parmesan cheese to this)when crust is ready add ur sauce then cover with jack cheese,then place chicken on top of this and add ur mozz cheese,cook till browned and bubbly hot!.Www@FoodAQ@Com
There are literally hundreds of things you can do with leftover chicken!. Here are few:
Potpie
Soup
Burritos or tacos
Fajitas
BBQ chicken, BBQ chicken pizza
Casserole
Chicken salad
Chicken & dumplings
Chicken Caeser salad
Chicken ala kingWww@FoodAQ@Com
Potpie
Soup
Burritos or tacos
Fajitas
BBQ chicken, BBQ chicken pizza
Casserole
Chicken salad
Chicken & dumplings
Chicken Caeser salad
Chicken ala kingWww@FoodAQ@Com
Tons of stuff!!!
chicken enchiladas (we had last night)
chicken quesadillas
chicken ala king
chicken and dumplings
chicken pot pie
chicken and stuffing bake (while it cooks it reheats chicken)
chicken croquettes
chicken soup
chicken salad
chicken chipulos
chicken noodle salad
Whew!!! Now I'm Chickened Out!!!Www@FoodAQ@Com
chicken enchiladas (we had last night)
chicken quesadillas
chicken ala king
chicken and dumplings
chicken pot pie
chicken and stuffing bake (while it cooks it reheats chicken)
chicken croquettes
chicken soup
chicken salad
chicken chipulos
chicken noodle salad
Whew!!! Now I'm Chickened Out!!!Www@FoodAQ@Com
chicken casserol, chicken soup, chicken pot pie, chicken salad, chicken cesear salad, bar b qued chicken, chicken mornay crepes, th eoptions are endlessWww@FoodAQ@Com
can always make a curry with it and serve with rice
or make a chicken pie with it add a few vegetables
cut the chicken up toss in mayonasie is tasty
serve as chicken supreme (with a white wine sauce)on riceWww@FoodAQ@Com
or make a chicken pie with it add a few vegetables
cut the chicken up toss in mayonasie is tasty
serve as chicken supreme (with a white wine sauce)on riceWww@FoodAQ@Com
Put in a sealed container, and then put it in a refrigerator!.Www@FoodAQ@Com
www!.recipegoldmine!.com
www!.recipetrove!.com
www!.copykat!.com
www!.allrecipes!.comWww@FoodAQ@Com
www!.recipetrove!.com
www!.copykat!.com
www!.allrecipes!.comWww@FoodAQ@Com
What CAN'T you do with leftover chicken!?
Ooh baby baby!.Www@FoodAQ@Com
Ooh baby baby!.Www@FoodAQ@Com