I am always looking for new ways to use up leftover chicken. We buy a lot of the roasted chickens at the checkout, so much easier than heating up the oven and waiting an hour or more!
Anyway, here is my latest creation. It turned out sooooo good, so I wanted to share it. Very nutty flavor, probably mainly because of the whole wheat in the crackers and also the characteristic taste of the couscous, too.
1 cup Wheat Thins, processed to a fine crumb
1 Tbsp butter, melted
1 1/2 cups prepared couscous
3/4 cup chili sauce
2 Tbsp cream cheese, diced
2 cups leftover/cooked chicken
2/3 cup salsa (or enough to cover the chicken)
1/4 cup cheddar cheese, grated
Preheat oven to 350 degrees F.
Combine cracker crumbs and butter, and pat into a 9" cake pan, as you would do for a cheesecake crust.
Spoon in the couscous, and pat down slightly. Add the chili sauce, and dot with cream cheese; top with chicken, spreading out evenly.
Finish by topping with salsa and sprinkling with the grated cheese.
Bake, uncovered, at 350 degrees F for about 40 minutes. Remove from oven and let set, covered, for about 10 minutes before serving.
Good topped with sour cream and parsely/cilantro.
Anyway, here is my latest creation. It turned out sooooo good, so I wanted to share it. Very nutty flavor, probably mainly because of the whole wheat in the crackers and also the characteristic taste of the couscous, too.
1 cup Wheat Thins, processed to a fine crumb
1 Tbsp butter, melted
1 1/2 cups prepared couscous
3/4 cup chili sauce
2 Tbsp cream cheese, diced
2 cups leftover/cooked chicken
2/3 cup salsa (or enough to cover the chicken)
1/4 cup cheddar cheese, grated
Preheat oven to 350 degrees F.
Combine cracker crumbs and butter, and pat into a 9" cake pan, as you would do for a cheesecake crust.
Spoon in the couscous, and pat down slightly. Add the chili sauce, and dot with cream cheese; top with chicken, spreading out evenly.
Finish by topping with salsa and sprinkling with the grated cheese.
Bake, uncovered, at 350 degrees F for about 40 minutes. Remove from oven and let set, covered, for about 10 minutes before serving.
Good topped with sour cream and parsely/cilantro.