Do you have a good recipe for leftover rotisserie chicken?!


Question: I am looking for a recipe NOT an idea for a dish. Any links would be greatly appreciated as well.


Answers: I am looking for a recipe NOT an idea for a dish. Any links would be greatly appreciated as well.

cut chicken off the bone
2 cups Penni pasta (cook it)
2 Tb spoon EV Olive oil
1/4 cup sun dyed tomatoes
1/4 cup Parmesan cheese
salt, pepper and garlic (fresh crushed)
5 leaves fresh basil chopped
toss and serve with french bread
you can make this a hot dish or into a cold salad

you can turn it into soup... now I don't know how much chicken you have but this is for a whole chicken... 2 cans of chicken stock and one can of water, can of corn (drained), can of peas and carrot (drained as well) and about a handful or so of either noddles or rice... cook for about 30 mins and you're set

Chicken Salad Sandwiches

Pull the chicken off the bone
Grapes any color as long as they're seedless, as many as you like, quartered
1 green onions sliced thin
1 rib of celery chopped
Enough mayo to coat all ingredients

Mix it all together, refrigerate, and then slather it on some good bread. Crescent rolls from the bakery are awesome with this recipe.


Chicken casserole

1 package stove top stuffing (cooked)
1 can gravy
chicken

Put chicken on bottom of casserole dish/pan, coat with gravy, top off with cooked stuffing. Bake at 375 degrees until the top layer of stuffing is slightly crispy and all ingredients are heated through. (not long)

Chinese Chicken Salad

Yield: 6 servings
1 pound boneless, skinless chicken breast, or rotisserie
sliced into strips Water Coarse salt and cracked pepper
1/2 pound sugar snap peas
1 1/2 pounds Napa cabbage, thinly sliced,
about 1 small head 2 cups red cabbage,
thinly sliced 1 red bell pepper,
seeded and sliced thin 1 yellow bell pepper,
seeded and sliced thin
1 1/2 cups sprouts
6 scallions, sliced thinly
5 ounces shredded carrots
(1/2 a 10 ounce supermarket bag)
1 cup loosely packed, roughly chopped cilantro leaves
For the dressing: 1 tablespoon sesame tahini or creamy peanut butter 1 teaspoon dark sesame oil 1/2 cup lime juice 6 tablespoons soy sauce 2 teaspoons grated ginger 2 teaspoons sugar 1/2 teaspoon chili paste Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool. Place sesame tahini and sesame oil in a large salad bowl, whisk in lime juice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately.

Chicken Salad with Roasted Red Peppers
Servings: Makes 4 servings.

Ingredients:

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Preparation:

To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.

In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.

Chicken Salad Sandwiches with Blue Cheese
Servings: Makes 6.

Ingredients:
Cut in half horizontally:
6 soft rolls (such as kaiser)

Divide evenly among roll halves:
6 ounces creamy blue cheese

Combine in large bowl:
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper

Preparation:
Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.

hope this helps. enjoy.





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