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What is your favorite use for left over cooked chicken?

12 years ago

I roast a chicken about once a week, and always have left over meat picked from the carcass. What are your inspired uses for leftover cooked chicken meat? I have several, but we are sick of my old stand-byes.

Thanks in advance!

Alexa

Comments (26)

booberry85
12 years ago
A couple of things I like are Greek salad with chicken; chicken pesto with broccoli over pasta;or chicken alfredo with peas and mushrooms over pasta. I don't really have recipes for any of them. I just wing it.

Some old stand-bys are chicken sandwiches and chicken noodle soup.
jessyf
12 years ago
Chicken enchiladas

Tortilla chicken soup

Chicken Avgolemono (stock made from the carcass in the pressure cooker)
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Need inspiration for left-over roast chicken
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If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.
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pat_t
12 years ago
Buffalo chicken dip!
caliloo
Original Author
12 years ago
I just made Ann T's enchiladas over the weekend.... the rest of the ideas are great! Keep them coming!
Alexa
lindac
12 years ago
Chicken, in a white sauce made with half milk and half broth from the chicken carcass, with sliced sauteed mushrooms, some onion and red peppers sauteed with the mushrooms...with a bit of curry....over rice....AKA "chicken glop"!! comfort food!
carol_in_california
12 years ago
Chicken tacos or chicken noodle soup. Or chicken enchiladas made with red sauce and flour tortillas.
ruthanna_gw
12 years ago
I love old-school baked chicken cannelloni topped with a bechamel sauce and cheese.
dgkritch
12 years ago
Chicken Enchiladas
Chicken and White Bean Chili (Elery's recipe...see Annie!!)
Hot Chicken Sandwiches
Chicken Salad
Chicken Pate with crackers
KatieC
12 years ago
Taco salad - bake flour tortillas over a wad of foil for bowls
Chicken salad
Chicken and noodles, chowder or chicken noodle soup - broth made from carcass
In Alfredo sauce w/vegies over pasta
Pot pie
wizardnm
12 years ago
I like to roast a whole chicken and my dog loves the leftovers. She is so spoiled.
jessyf
12 years ago
chinese chicken salad! om nom nom!
coconut_nj
12 years ago
We often make chicken taco's with the leftovers. I use a white worchestershire on the meat to season it before putting it in the taco shells with usual suspects.

I do also love a good heavily garlic laden chicken salad, on grain bread or stuffed into a tomato.

Sometimes I'll make a quick broth with the bones and use that for a veloute', put the chicken in and serve in crepes.

Even though there is nothing ispired about it, we mostly use the leftover chicken for a supper of salad. I love having salad for dinner and with the chicken in it I can get away with that with my carnivore. Cubes of baby swiss, make some chunky croutons, avocado. Yum.
deborah_ps
12 years ago
When I make crepes I'll double the recipe and freeze enough for a couple of meals.
One of our favorites is a chicken and mushroom crepe using a cheesy cream sauce. Sometimes I'll add spinach or other veggies I have in the crisper.
teresa_nc7
12 years ago
Chicken Stuffing Casserole is one of my favorites when I have leftover cooked chicken:

~ mix us some stuffing, it can be Pepperidge Farm, Stove Top or your own homemade - moisten it with chicken broth, you can add sauteed onion, celery, mushrooms, etc. to the stuffing if desired

~ make a cream or supreme sauce using chicken broth or use chicken gravy - add in the leftover chicken which has been cubed or chopped

~ layer in a greased casserole stuffing, chicken mixture (with some grated Swiss cheese on top if desired) and more stuffing

~ bake at 350 for at least 30 minutes until casserole is heated through and top layer of stuffing is a little crunchy

I serve this with cranberry sauce on the side and a green vegetable like green beans or broccoli. There are lots of different versions of this on the internet including one that begins with uncooked chicken, but I prefer the use of cooked chicken. One version I made years ago had creamed cheese in the chicken mixture - now that was good!

Teresa
nancylouise5me
12 years ago
I like Curried chicken salad, chicken enchiladas, hot, opened face chicken sandwiches. We have a kitchen sink pasta night where we put the leftover veggies and meats in the fridge all together with a tomato sauce. I think chicken is one of the most versatile meats around. You can do so much with it. NancyLouise
Islay_Corbel
12 years ago
Make a choux pastry ring, bake it in the oven, cut off the top and fill with Lindac's "gloup", put back on the lid, sprinkle with cheese and bake for mins or so.
centralcacyclist
12 years ago
Timely thread. I found a bargain on roasters and cooked two yesterday. The meat has been removed and today I will make stock. I was in need of ideas for the meat other than soup! Great ideas here.

Eileen
caliloo
Original Author
12 years ago
Wonderful ideas all! Thank you everyone :-)

And Eileen - there was a sale on roasters here too - $0.99 per lb, I bought 3! 2 are inthe freezer for future meals, and 1 I made last night, leftover chicken meat tonight.

BTW - I used LindaC's idea and made a mild curry veloute, served over tri-color couscous with steamed green beans on the side. DELISH!

Lots of great leftover chicken meals in our future

Alexa
chase_gw
12 years ago
My favourites are

Chicken ala King ...my very first all time favourite
Chicken pot pie
Chicken and broccoli crepes
annie1992
12 years ago
I have always used the carcass to make soup or stock, and leftover meat went into chicken salad or chicken pot pie.

Now, like Nancy, I have another mouth to feed so all leftover chicken goes onto Cooper's supper dish, along with vegetables. Dogs gotta eat their vegetables, you know.

It must be a trend, whole roasting chickens were on sale here for 99 cents a pound too, and pork roast was $1.29 a pound.

Annie
centralcacyclist
12 years ago
The birds I found were packed two to a bag and were .89/pound. Single packs were 1.29/pound.

I have ziplocks of cooked chicken meat and containers of chicken in the freezer. And now I have recipe ideas. :) Crepes are calling my name. And curried chicken salad.

Eileen
triciae
12 years ago
Teresa, we like chicken stuffing casserole also. Makes its way onto our menu several times every fall/winter. I use the make ahead chicken gravy that's most always in our freezer for a fast mid-week meal. I add a handful of fresh whole cranberries into the casserole.

/tricia
katefisher
12 years ago
Chicken Pot Pie or chicken bbq pizza.

Kate
Gina_W
12 years ago
Make soup out of the carcass, add the meat in to heat through before serving. I'm big into bone and meat broths lately (Weston Price Foundation newbie here!), so I don't waste the carcass - it always gets boiled into a nutritious broth, with greens, aromatics and meat thrown in.
teresa_nc7
12 years ago
I feel the need for.....dumplings! Chicken and dumplings, quick before we get the early spring temps again!

Yes! Chicken and dumplings this week/weekend!

Teresa
Olychick
12 years ago
this is one of my favs that I use with leftover or grilled chicken from the store - more of a warm weather meal.

From The Splendid Table

Almond Chutney Chicken in Lettuce Roll-Ups
Ingredients:

Chicken Salad:

One 3-pound roasted chicken(take-out works here)
1 medium red onion, cut into 1/4-inch dice
Grated zest of 1 large lemon
Juice of 3 large lemons, or more to taste
2 jalapenos, seeded and minced, or hot sauce to taste
9-ounce jar Major Grey Chutney, cut into bite-size pieces if necessary
1/2 cup mayonnaise
Salt and fresh-ground black pepper to taste
3 large stalks celery, cut into 1/4-inch dice
1 cup whole salted almonds, coarse chopped

Lettuce Cups and Herbs:

1 large head Bibb lettuce, leaves separated, washed and dried
1 large bunch fresh basil, washed and dried
1 large bunch fresh coriander, washed and dried
8 radishes, thin sliced
1 large cucumber, peeled, seeded and sliced into thin rounds or 2-inch sticks

Method:

Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-sized pieces.
In a large bowl combine the onions, lemon zest and juice, jalapeno, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lemon, mayonnaise, and herbs, adding more as needed. Let it stand 20 minutes to blend flavors, or refrigerate overnight.
To serve, blend the celery and nuts into the chicken mixture. Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes and cucumbers next to the herbs.
Put a few herb leaves in the bottom of a lettuce "cup," top them with a spoonful of the salad, a slice each of radish and cucumber, and roll up.

Here is a link that might be useful: Almond Chutney Chicken in Lettuce Roll-Ups

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