Does anyone have any good dinner recipes for leftover chicken?

Question

Ive tried chicken and dumplings, chicken and rice casserole but would like more ideas. Thanks!

Answer 1

Pull the chicken apart with your fingers, sorta like shredding.  Heat in a skillet in a little oil of your choice until hot.  Next add enough cans of Rotell tomatoes to cover the meat and then simmer down until the liquid is absorbed into the meat. Serve on warm flour tortillas with chopped onion and lettuce only.

  This is good with any left over meat or even fish.  My favorite way is with roast.

  You could also use the meat you have for chicken salad, or chicken enchiladas.

Answer 2

My favorite thing to make with leftover chicken is an enchilada casserole in the crock pot. It calls for pre-cooked chicken, so just shred it, toss it in with some salsa, cilantro, onion, enchilada sauce, corn, etc. and let it sit for a while. Then top it will a cornbread topping... you can make it spicy by buying the hot salsa and enchilada sauce to put in it, or tone it down with everything mild. I blogged the recipe on Prevention.com, here:

http://buzz.prevention.com/community/cpl...

Answer 3

http://kraftfoods.com/kf/recipes/deluxe-...

http://kraftfoods.com/kf/recipes/traditi...

http://kraftfoods.com/kf/recipes/bbq-gri...

Answer 4

fix chicken salad. u fix it the same way as tuna only u substitute the tuna with chicken.

Answer 5

Shred it and make a Curry Chicken Pie for us, I'll bring the wine.

Answer 6

try one of these recipies

CHICKEN AND BEAN SALAD

2 cups cooked chicken, shredded

1 can cannellini beans

1/4 cup green onions, sliced

1/3 cup Miracle Whip Salad Dressing

1 tablespoon soy sauce

1 teaspoon freshly grated ginger

2 teaspoons rice vinegar

1/4 teaspoon dijon mustard

2 garlic cloves, minced

1/2 red onion, sliced thinly

1/8 teaspoon cayenne pepper (pinch)

lettuce leaves

Combine chicken, beans, onions, in a salad bowl.

In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.

Toss with chicken mixture and serve over lettuce leaves.

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CHICKEN FETTUCCINE

1 stick butter

2 lbs boneless, skinless chicken breast

1 cup half and half or cream

1/3 cup Parmesan cheese

1/4 cup green onions, chopped

2 cloves garlic, minced

1 T lemon juice

Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.

Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.

Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional Parmesan cheese if desired.

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CHICKEN TETRAZZINI

1 can (4 oz.) sliced mushrooms, drained

2 tbsp. chopped green pepper

2 tbsp. butter

1 can (2 c.) chicken gravy

1/2 c. shredded cheddar cheese

1 c. diced cooked chicken

2 c. cooked spaghetti

1/4 c. chopped tomato

In saucepan, brown mushrooms and cook green pepper in butter until tender.

Stir in gravy and cheese; heat until cheese melts. Add chicken, spaghetti, and tomato.

Heat; stir now and then.

4 servings.

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BOSTON ROTISSERIE STYLE CHICKEN

1/4 cup olive oil

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

1/4 tsp paprika

seasoned salt

4 chicken breast halves with skin

garlic and onion powder (for sprinkling)

cracked black pepper

Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.

Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.

Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.

Remove chicken from oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving.

hope this helped and good luck :)

Answer 7

Sweat some sliced green or red peppers and onions in a skillet until limp and add the shredded leftover chicken. Add cumin, chili powder, a dash of oregano and some lime juice. Serve on flour tortillas with a side of refried beans and/or Spanish rice. Don't forget the salsa, lettuce, sour cream and chopped tomatoes.

Or -

Shred the chicken and chop coarsely. Add lime juice, cumin, chili powder, a dash of oregano and let sit 30 minutes. Spread some nacho chips with refried beans, add the marinated chicken and top with shredded cheese. Bake at 350F for 10 minutes.

Obviously, I love Mexican food.  

Answer 8

cut into small pieces add to cooked rice.  stir fry with some soy sauce and add the veggies you want.  You can also add some scrambled egg if you wish

Answer 9

Little Chicken & Corn Pies

For each pie, butter 1 sheet of Filo pastry, cut into 4 equal pieces & stack, press into a greased muffin pan.Repeat till all pans filled.

Chop up left over roast or BBQ chicken into small pieces,mix with a can of creamed corn & fill the prepared cases.Top with grated cheese & bake in moderate to hot oven till browned on top & pastry crisp.

Answer 10

these are GREAT!!!  You can use chicken instead of turkey...I do it all the time...

Turkey Enchiladas

1/2 pkg. light cream cheese

1 Tablespoon water

3/4 tsp. ground cumin

Salt and Pepper to taste

4 cups cooked turkey or chicken, skinned and diced

1/4 cup chopped pecans toasted

12 (6 inch) flour tortillas

1 (10 3/4 oz.) can reduced sodium condensed cream of chicken soup

1 (8 oz.) carton reduced calorie diary sour cream

1 cup milk

1 or 2 Tbls. pickled jalepenos, finely chopped

1/2 cup shredded chedar cheese

Snipped cilantro or parsely

chopped tomato and green sweet pepper

In a small skillet cook onion, covered, in a small amount of water til tender; drain.

For enchiladas, spray a 13x9x2 inch baking dish. In a small mixing bowl stir together cream cheese, water, and salt to taste. Stir in cooked onion, turkey or chicken, and toasted pecan.

Spoon about 1/4 cup turkey mixture onto each tortilla, roll up. Place seam side down, in the baking dish. For sauce in a medium mixing bowl combine soup, sour cream, milk and chili peppers, pour over enchiladas.

Bake, covered in a 350 degee oven about 40 minutes or til heated through. Sprinkle enchiladas with cheddar cheese.

Bake uncovered for 4 to 5 minutes til cheese is melted. Topped with snipped cilantro or parsley, tomatoes, and green onion.

Chicken Alfredo

You can also add broccoli to this..it is great!  

    * 1 (16-ounce) package rigatoni pasta

    * 3 cups cooked diced chicken breast

    * 1 (16-ounce) jar Alfredo sauce

    * 1 (10-ounce) container refrigerated Alfredo sauce

    * 1/2 cup milk

    * 2/3 cup grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).

Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.

Spray a 9" x 13" baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.

You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered. Serves 8

Answer 11

We use the leftovers to make chicken salad-very good if the chicken is grilled.  My wife cuts up the chicken, adds mayo, pickles, onion and cut up purple grapes!  Its really good...

Answer 12

Homemade chicken pot pie is always good.

Left over chicken

2 cans cream of chicken soup

1 can of sweet peas

1 can cream or condensed milk

2 cans of bisquits

Preheat oven to 400 Degree's

Mix 2 cans of cream of chicken soup and 1 can of cream into a 8"x 10" cassarole pan. Mix in 1 can of sweet peas and left over chicken. Salt and pepper to taste.

Place in oven for 45 minutes, after it has been in the oven for 45 minutes remove it and open the bisquits. Place the bisquits on top of the mixture making sure to place them one by one as close to each other as possible. Put back into the oven and cook until bisquits are lightly browned.

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Roasted Chicken, Onion & Rosemary Pizza

1 packet (290 g) pizza base mix

250 ml (9 fl oz) warm (hand hot) water

250 g (9 oz) boneless cooked chicken, chopped

1 red onion, thinly sliced

3 tablespoons snipped fresh parsley

2 tablespoons olive oil

2 cloves garlic, pressed

1 tablespoon finely chopped fresh rosemary leaves

1/8 teaspoon salt, or to taste

1/8 teaspoon freshly ground black pepper, or to taste

12 oz grated mozzarella cheese, divided

Preheat oven to 200°C/400°F/Gas 6. Place pizza base mix (use both sachets) in Classic Batter Bowl. Add enough warm water, mixing to form dough using Bamboo Spoon. Knead dough on lightly floured surface 5 minutes or until smooth and elastic. Place pizza dough onto centre of Classic Round Stone; roll dough out to within 5 mm (1/4 in) of edge of stone using Baker's Roller™, making edges slightly thicker than centre. Set aside in warm place 15 minutes.

Coarsely chop cooked chicken using Food Chopper. Thinly slice red onion using Utility Knife. Snip parsley with Kitchen Shears.

In small Colander Bowl, toss together chicken, onion, parsley, olive oil, garlic pressed with Garlic Press, rosemary, salt, black pepper and 140 g (7 oz) of the cheese. Spread chicken mixture evenly over pizza base to within 5 mm (1/4 in) of edge. Sprinkle with remaining cheese.

Bake 20-25 minutes or until cooked and golden brown. Place baking stone on Stackable Cooling Rack, cool 10 minutes. Cut into wedges with Pizza Cutter; serve using Large Serving Spatula.

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Tasty two step chicken

Ingredients:

1 tbsp. vegetable oil

4 boneless chicken breast halves

1 can (10 3/4 oz.)  Condensed Cream of Mushroom Soup

1/2 cup water or milk

Directions:

HEAT oil in skillet over medium-high heat. Cook chicken 10 min. or until browned. Set aside. Pour off fat.

ADD soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 min. or until chicken is done.

Answer 13

Chicken Pot pie

I cheat and use store bought crust

bone your chicken,mix well with drained veg all or any mixed veggie(canned),and cream of chicken soup...dilute 1/2 can milk.

pour into pie crust and top with second crust.or a mixture of 1/2 melted butter and 1 cup crushed cracker .bake at 350 for 30 minutes

Answer 14

sounds basic but yummy

ingredients:

chicken

curry paste

sweet chilly sauce

mushrooms

onions

how to:

boil some water and gradually add the curry paste until you get to a thickish curry base. in a frying pan fry the mushrooms and onions. then to the curry base at a tablespoon of sweet chilly sauce and then combine the leftover cooked chicken the fried vegetables and serve with rice

Answer 15

Mexican Roll Ups

This is something I made up its a great way to use left over meat.



Use one of your choice

Shredded Chicken, shredded beef or shredded pork

Put in skillet with 1 pkg of taco seasoning

Add enough water so that you may simmer it, not to much



After simmering like 20 min

Place small amount in to soft burrito shell, I like to use the large ones.

Roll them up and secure with toothpicks

In deep fryer or skillet, brown til golden brown

They will be crunchy

Serve with sour cream, salsa or gucamole



Dont forget to remove toothpicks !!!!