Leftover Chicken - Five Easy Ways.

On Sunday I made a chicken. We ate half the chicken leaving the other half and one wing to be used for other meals. After we had dinner, I picked it apart, set aside a container with leftovers (dark meat and the wing) for my husband's lunch the next day, and put the remaining chicken in another container. According to my menu plan for the next week I have a creamy chicken tomato basil soup and 'leftovers' for Saturday. I'll split the meat into half and use a half for each new meal. After debating over what I wanted to make with the leftovers I've landed on Chicken Pot Pie.


Here are five really easy things to do with leftover chicken. Each is simple and cost effective. If you try any, please let me know. I'd love to hear any suggestions too. These recipes are all very popular in my household.

Creamy Chicken Tomato Basil Soup 

I mentioned in an earlier blog post, which you can find here along with my easy pizza dough recipe.

Chicken Tortilla Soup

3-4 cups of cooked chicken, cut into bite size pieces
2 cloves garlic, crushed
1/2 large onion, chopped
1 tbs olive oil
2 quarts chicken broth (which you can use a cube or boil the carcass to make)
1/2 tsp cumin
1/2 tsp chili powder
1 avocado, diced
handful chopped cilantro (optional)
small can green chilies, chopped (optional)
juice from one lime
tortilla chips
shredded cheddar

In soup pot saute onion, garlic and chilies in olive oil for one minute. Stir in cumin and chili powder. Saute for 5 more minutes. Add chicken broth. Bring to a boil then reduce heat and simmer for give minutes. Add the shredded chicken. Cook until warmed through then remove from heat. Stir in avocado, cilantro and lime juice. Serve topped with a handful of tortilla chips and shredded cheese.


Country-Club Chicken Salad

3-4 cups chicken, cut into bite size piece
6 strips of bacon cooked until well done and crisp
1 small red onion, finely chopped
1 stalk of celery, finely chopped
2 green onions, finely chopped
2 tbs soured cream
2 tbs mayonnaise
juice of one lemon
4 cups lettuce
2 tomatoes cut into wedges

Add chicken, bacon, onions, celery together in a large bowl. Add mayonnaise and sour cream (can be adjusted to you liking). Add lemon juice and salt and pepper to taste. Arrange lettuce on plates, add chicken salad on top. Garnish with Tomato wedges.


Chicken Pot Pie

2 pie crusts, rolled flat (I have a recipe which is coming soon but store bought is fine)
3-4 cups chicken, cut into bites size pieces
3-4 cups frozen veg (I use carrots, peas, corn and beans but any combo is good)
1 can cream of chicken soup or two cups of my recipe
1 tsp dried crushed garlic or garlic salt

Preheat oven to 190 degrees C. Place one pie crust in 1.5L deep baking dish so edges reach to the top of the dish. In large bowl mix chicken, veg, soup and garlic until completely combined. Do not add water. Pour chicken/veg mixture into pie crust, spread evenly. Cover with remaining pie crust, pinching ends together around the rim of the dish. If you have leftover dough, you may use cookie cutters to create a pretty design on the top (see Christmas tree design above). Pierce several times with a fork for ventilation. Bake in over for 45 minutes or until pie crust is golden brown. Allow to set for 10 minutes or more to set before cutting and serving.

Yummy Chicken Tetrazzini
 
1 packet egg noodles/spaghetti/linguini or other pasta (about 4-5 cups)
4 cups sliced mushroom (fresh or canned)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup sherry, vermouth or dry white wine (optional)
3 cups chopped cooked chicken
1 cup cooked peas
2/3 cups grated Parmesan
1/3 cups Swiss or cheddar
1/3 bread crumbs, crumbled crackers
Salt and pepper to taste

Cook pasta according to packet direction. Drain and set aside.

Preheat over to 185/gas mark 4.

Cook the mushrooms in 3 tbsp of butter over moderate heat, stirring until all the liquid has evaporated, about 10 minutes. Set aside.

In large saucepan, melt 1/4 cup of butter, stir in the flour and cook the mixture over low heat stirring, for 3 minutes.

Gradually stir in the milk, broth and wine/sherry. Bring to a simmer and cook over low heat, stirring for 5 minutes.

In large bowl combine well the past, the sauce, the mushrooms, the chicken, the peas and salt and pepper. Stir in the 1/3 cup of Parmesan and the 1/3 cup of Swiss or cheddar. Transfer the mixture to a buttered shallow casserole dish.



In a small bowl combine the remaining 1/3 cup Parmesan, the bread/cracker crumbs and salt and pepper to taste. Sprinkle evenly over the tetrazzini, and dot the top with remaining 1 tbs butter, cut into bits.

Bake the tetrazzini for 30-40 minutes, or until it is bubbling and the top is golden.