Ways to use leftover roasted chicken.....?!
Answers: I am looking for ways to use leftover roasted chicken.I am looking for a cassarole.No soups,wraps or pot pies please.Need something for 2 people,something hearty,stick to your ribs type of food.Do you know something that is really good,something you have made and KNOW that is good? Thanks.
You can take your left over chicken and place in a Pyrex dish [or any baking dish you have on hand. Use one can of cream of chicken soup (or mushroom), 1/4 cup of green/red or both bell peppers, 1/4 cup of finely chopped onions and a 1/2 can [use soup can] of milk. Mix all ingredients [except chicken] and pour over chicken. Bake for about half hour to 45 minutes. Serve over rice. This is my lazy day meal but it very filling.
take chicken put in pot with barbecue sauce of choice and a little water and simmer for 30 mins serve on hamburger bun
Make green chili chicken enchilads with sourcream jack cheese sauce.
How about a hot chicken sandwich? I love them and so does my hubby. I just use sliced bread, preferably texas toast size, cut up the chicken and make a sandwich with is, then pour gravy over the whole thing. Yummy!
Chicken casserole layer the chicken in a casserole dish, make stuffing as per instructions on box, use gravy or cream of mushrooms soup and alternate layers, sometimes I make mashed potatoes and layer that in too.
My Favorite:
Mom's Chicken Enchiladas Recipe
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil such as one of these
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
1 Preheat the oven to 350°F.
2 Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.
4 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to the step 5.
5 Assemble the enchiladas. Use an 8x12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.
Sprinkle with the remaining grated cheese. Note that I recall often eating these chicken enchiladas with very little cheese on them. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she's in her 70s and sometimes doesn't remember these things. Or she remembers later and doesn't remember that she ever forgot them in the first place. But heck, I'm in my 40s and my memory isn't what it used to be either.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream. Garnish with cilantro.
Serves 4.
Heat the chicken and let it kind of go into strips. Add just enough liquid, broth, to keep it moist. Serve with beans and rice and grilled onions and green peppers and salsa on the side. You just had a mexican meal.
Rice: (for 2) 1/2 cup uncooked rice, not the parboiled type
In a heavy skillet, heat a teaspoon of veggie oil and add the raw rice. Cook and stir until the rice is puffed and a little colored. Add chopped onion and green pepper and celery. Stir and cook about 2 minutes. Add a 14.5 ounce can of diced tomatoes or stewed tomatoes. Add 1 tsp ground cumin, 1/2 teaspoon ground oregano (or 1 tsp dried), 1 tsp sweet basil (dried), and 2 cloves garlic crushed (or about 1 tsp garlic powder), 1 cube chicken bouillon and 1 cup water. Stir and bring to boil. Cover and simmer on low for 20 minutes. (Rice will be "split"). Use homecooked pinto beans or canned refried beans. Serve with flour or corn tortillas.
Chicken Tetrazzini ...... check www.recipezaar for actual recipe
Saute some chopped onions, with a clove of garlic. When the onions caramelize, add the flaked leftover chicken, some corn, black or green olives and some diced dill pickles. Saute it a bit more (with a bit of jerk sauce if you want), add some cooked rice to it (the pan should be large enough) and mix well, heat it a bit and serve.
It's a hearty and easy dish, and you can work with pretty much whatever you have in you kitchen, just follow you instinct! I like the different textures and tastes: sweet onions, tart pickles etc...
Here's a excellent way to use it.
* 1 can, (10-3/4 ounces) condensed cream of chicken soup undiluted
* 1-can (10-3/4 ounces) condensed cream Of mushroom soup, undiluted
* 2 small tomatoes chopped
* 1/3 cup picante sauce
* 1 medium. green pepper, chopped
* 1 small onion, chopped
* 2 to 3 teaspoons chili powder
* 12 corn tortillas cut into 1-inch strips
* 3 cups cooked chicken
* 1 cup 4 ounces shredded Colby cheese
In a bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13in x 9-in x 2 in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake- at 350° for 40-50 minutes. Serves 6.
chicken salad.. mm mm good.
with some opnion, celery and Hellman's!
Enjoy!
Chicken Elegance:
1 7-oz. box macaroni, cooked
2 cans mushroom soup
2 cups milk
1 medium onion, chopped
3-4 cups diced cooked chicken (or turkey)
cheese (cheddar and/or American)[The amount depends on how cheesy you like it.]
Mix together and place in a greased casserole dish. Bake in 350F degree oven for 45 - 60 minutes.
Here's two of my favorite recipes for left over roasted chicken:
#1
- Take a casserole dish and spray it
- Put a layer of steamed (or already cooked) broccoli in the dish
- Add a layer of the chicken, pulled into bite-sized pieces
- Mix together 1 can of cream of whatever soup with 1/2 cup of mayonnaise, either black or white pepper and 1 tsp of curry
- Layer that over the chicken
- Sprinkle to entirely cover, a layer of shredded cheese - I prefer CoJack but you can use cheddar if you'd like
- Sprinkle a layer of bread crumbs over that
- Dot with butter
- Bake in preheated 350o oven for 30 minutes or until bubbly
My hubby loves that one and he's a big eater so it's not "girly food".
# 2 CHICKEN SALAD - not with mayo
- Place a layer of salad fixings in the bottom of a large bowl (chopped or shredded lettuce with radishes, carrots and celery)
- Sprinkle with cranraisins
- Sprinkle with chopped apple (with peel for color)
- Sprinkle with a layer of your leftover roasted chicken torn into bite-sized pieces
- Sprinkle with a layer each of toasted sunflower seeds, toasted walnuts, and toasted pine nuts
- Serve with a custard cup of Raspberry Vinaigrette for each person so they can drizzle on the amount they want
It is very very good - costs about $12 in a restaurant in Bothell, Washington - and that's for LUNCH!
Enjoy!