ISO: ISO menu ideas using leftover roasted chicken. I know someone asked this a couple of...

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dawnnys

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months ago, but I can't do a search for the thread (or let's say the way I am searching, it isn't coming up!).

I have about 2 lbs of cooked chicken (mixed white and dark meat) and 2 people who don't want chicken salad (again).

I'm not opposed to cooking it further but I don't want it to overcook. That's the problem with leftovers :eek:(

Any ideas? TIA?

 
Right now, at the supermarket aisle checkout, those little Pillsbury cookbooks...

and such, there is one right now, that is a cookbook for uses of rotisserie chickens. I haven't looked at it, but it might be a good one take a gander at.

 
suggestions for left over chicken

we use it for: bbq chicken pizza, stir fry, curry, yakasoba (Japanese style stir fry), posole and added to vegetable soup. At least that is all I can think of right now. Some of these have recipes and some I just throw together. Let me know if you want more details/recipes

 
It's great in risotto (added just at the end to warm, not overcook) >>>

as well as couscous and fried rice... My favorite way is to use it in curried chicken salad. smileys/smile.gif

 
Cathy Z's Chinese Chicken Salad and Impossible Chicken Pie

I made Cathy Z's Chinese Chicken Salad and loved it. Have not tried the Chicken Pie yet.



CHINESE CHICKEN SALAD
(serves 2)

4 cooked chicken half-breasts, chilled and shredded (or whatever cooked chicken you want to use)
1 head Romaine lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Wun Ton Chips

Dressing:
¼ C salad oil
¼ C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Wun Ton Chips over top.

Another favorite way to use chicken at my house is to make a batch of crepes, then a nice thick bechamel sauce with cheese and onions-further flavored by herbs of your choice (I use fresh thyme or rosemary), using half to bind a filling made with cooked chicken, mushrooms and blanched broccoli and thinning out the other half of the bechamel with milk. I roll up the crepes with the filling, place in a pan, pour the thinned bechamel over the top, sprinkle parmesan over all and bake at 350 degrees fpr about 20 minutes.

Or....how about this- it is good:



IMPOSSIBLE TURKEY (OR CHICKEN) PIE (serves 3-4)
Cathy Z's version of a Bisquick™classic.

Place in bottom of pie or cake pan:
2 cups cooked chicken or turkey meat
1/4 lb sliced mushrooms
1 small green pepper, sliced
1/2 cup sliced onions
1 cup shredded Swiss Cheese.

Mix together, and pour over that:
1/2 tsp salt
1/2 tsp pepper
1 tsp Rosemary
112 cups milk
3/4 cup Bisquick™
3 eggs
Bake 30-35 minutes. The Bisquick™ sinks to the bottom and makes a crust

Cathy's Impossible Turkey/Chicken Pie

Curry Sauce

2 tablespoons butter
1 cup chopped onions
1 minced garlic clove
2 tablespoons Indian curry powder
½ to 1 teaspoon cumin (or to taste)
1 tablespoon flour
1/4 tablespoon powdered ginger (or fresh)
2 cups chicken or beef stock (fresh or canned)

Melt the butter in a saucepan; saute the onions 10
minutes. Add garlic and saute about 1 minute. Blend in
curry powder, cumin, flour and ginger; cook over low heat
2 minutes, stirring steadily. Gradually add the broth,
stirring constantly to the boiling point. Cook over low heat
10 minutes. Taste for seasoning.

Serve over left-over meat, chicken or vegetables. (I
warm the left-over meat in the cooked gravy.)

Makes about 1-3/4 cups.

 
Rec: Katie's Chicken Soup

Chicken soup

2 tablespoons vegetable oil
1 medium onion diced medium small
1 large carrot, peeled and diced
2 celery stalks diced
½ teaspoon dried thyme leaves
4-6 cups of chicken stock
1 cup of cooked chicken diced
1 to 2 cups orzo or other noodles
To taste: salt, pepper, ground tumeric, poultry seasoning

Directions: heat oil, add onion, carrot and celery; sauté until softened, about 5 minutes. Add thyme, stock and shredded chicken meat (I added it last for today). Simmer until vegetables tender (about 10-15 minutes). Add noodles and cook until tender. Add spices to taste and serve with minced fresh parsley.

 
Curried with mushrooms as croquettes. I don't have access to my real computer right now

so 'recipes' are not available.

 
Rec: Yakasoba

YAKASOBA
2 pkgs (3 oz each) ramen noodles, discard seasoning packets

vegetable oil

2 tbsp soy sauce
1 tbsp red wine vinegar
1 to 3 tsp hot pepper sauce
1 tbsp sesame oil
2 tbsp chili sauce

1 medium onion, chopped
2 large garlic cloves, minced
3 medium carrots, coarsely grated
4 to 6 cups coarsely shredded cabbage

2 cups cut up cooked chicken or turkey

Put ramen noodles in very boiling water and let sit for 3 to 5 minutes. Stir to break up, drain and rinse. Cut into 3 to 5 inch lengths.

In a small bowl mix soy sauce, vinegar, hot sauce, sesame oil and chili sauce. Set aside.

Put some oil into a big pot, when hot add the onion, garlic, cabbage and carrots. Stir and cover to steam for a few minutes. Add the chicken and stir in. Cook to desired doneness. Add the noodles and sauce. Heat, toss and serve

 
More suggestions, pot pie, chicken tetrazzini and this Rec: Italian Chicken Soup

Italian Chicken Soup

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately. Serves 4.

Source: 3/95 Bon Appetit

Pat's note: sometimes I use tortellini instead of the ravioli.

http://www.epicurious.com/recipes/recipe_views/views/465

 
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